Savory Crepes stuffed with Bacon, Feta, and veggies all doused in guilt free Greek Yogurt Hollandaise Sauce are hearty, satisfying and lick your plate delicious!
These Savory Crepes are the perfect hearty breakfast that taste decadently rich and gourmet but are deceptively healthy and easy! These Breakfast Crepes are perfect for special occasion brunches or whenever you want to treat you are your family right.
These Savory Crepes are sooooo good. Like, all 12 crepes disappeared in 1 day good. So good the leftovers kept calling me from the fridge. I couldn’t refuse their siren calls. Either I’m a lightweight or these breakfast crepes are just too good to refuse. I think you know the answer…
I didn’t stand a chance against the crepes mind games of “eat me, eat me” because I absolutely adore savory crepes! because:
- Savory Crepes are an excuse to wrap all sorts of savory eats inside a thin pancake – and let’s be honest – what isn’t better nestled inside a pancake?!
- They taste gourmet and even sound gourmet but they are the easiest breakfast to whip up – ever – put all the ingredients in a blender and – blend! To fill, simply saute veggies for 3-5 minutes – that’s it for Breakfast Crepes in minutes!
- You can eat them for breakfast, lunch or dinner (or in my case, I ate these crepes for all 3!) without feeling guilty and instead LOVING every second!
- I get all nostalgic and filled with warm fuzzies because Savory Crepes were served at my bridal shower over 8 years ago. My dear friends seriously went above and beyond, whipping up every savory crepe imaginable. So I can’t help but think of savory crepes and the generous feast of both food and friendship (and if you’ve read “My Love Story” – you’ll have an even better idea why).
- They usually involve cheese.
Did I mention these Savory Crepes had cheese? 2 types of cheese?
AND crispy bacon?!
AND fresh vegetables? (okay maybe you aren’t as excited about that one, but you will be once you taste these!)
Put them all together and you have crisp tender asparagus, zucchini and bell peppers spiced with paprika, garlic, fresh basil and parsley, mixed with bacon, feta and Monterey Jack cheese then wrapped in a velvety thin breakfast crepe…
And then doused in smooth, creamy, Dijon, lemon, cumin, paprika spiced SKINNY hollandaise sauce! and of course if you want to live on the crazy side, there is also my decadently rich 5 Minute Blender Hollandaise Sauce.
Texture upon texture, flavor upon flavor, spice upon spice. These Savory Crepes are just too good to refuse. Bon appetit!

Prep Time | 15 minutees |
Cook Time | 15 minutes |
Servings | crepes |
- 1 1/2 cups flour
- 1 cup milk
- 1/2 cup warm water
- 4 eggs
- 2 tablespoons butter, melted (4T if you want to get crazy)
- 1/2 teapsoon salt
- 1 tablespoon olive oil
- 1/2 lb. asparagus, sliced into 1/2 inch pieces
- 1 cup portabella mushroom, sliced
- 1 yellow pepper, chopped
- 1 zucchini, sliced and halved
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1-8 - 1/4 teaspoon red pepper flakes
- 2 teaspoons fresh basil, minced
- 2 teaspoons fresh parsley, minced
- 6-8 strips bacon, cooked and crumbled
- 1 cup shredded Monterey jack cheese
- 1/3 cup feta
- 1 Recipe Guilt Free Greek Yogurt Hollandaise Sauce
- 4 Roma tomatoes, chopped
- avocado (optional)
Ingredients CREPES
CREPE FILLING
TOPPINGS
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- To make the crepes, add all of the crepe ingredients to a blender and blend until smooth. Store in the refrigerator while you chop your vegetables and prepare your Hollandaise Sauce. Once Hollandaise is prepared, keep warm on low heat, stirring occassionally.
- Meanwhile, to make the crepe filling, heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, add garlic and vegetables and saute for 3-5 minutes, depending on how crisp you like your vegetables. Season with paprika, salt, pepper and red pepper flakes. Once vegetables are crisp-tender, stir in basil, parsley, and bacon, then stir in Monterey Jack cheese until melted, followed by feta. Turn heat off and cover to keep warm while you make your crepes.
- To cook the crepes, heat a non-stick skillet over medium high heat. Brush with butter then pour 1/4 cup crepe batter into the center of the pan then swirl to spread out evenly. Cook for approximately 20 seconds per side or until golden.
- To assemble, fill each crepe with bacon, feta, vegetable filling, roll up, then top with hollandaise sauce followed by fresh tomatoes.
Carlsbad Cravings Original
Paula Parker says
This is great summer food with a little kick! Love it. Thanks for another great recipe!
Kungphoo says
That is a really good looking recipe.. The pictures re making me hungry.
Danielle Kloap says
Wow, my mouth is watering just looking at these beautiful photos! I’m going to have to try this recipe out soon!
Jen says
Thank you so much Danielle! I can’t wait for you to make them! Then your mouth can water while you eat them :)!
Geanine says
Looks scrumptious! Great healthy summertime recipe, thanks for sharing.
Jessica P says
This looks amazing! I love hollandaise sauce.
Sophia @ NY Foodgasm says
This is beautiful work!! Absolutely love this healthy yet decadent meal! Ohhhhh yeah!
Justine Caraway says
These look so good with the bright, fresh summer veggies. I am pinning this one!
Jen says
Thanks Justine! I hope they make your summer bright :)!
agatapokutycka says
I must admit they do look amazing! so colorful and inviting … want to try it… now
Meredith Elizabeth says
You had me at “bacon” and “cheese.” =) This sounds like a good church breakfast or potluck dish to share. Beautiful and appetizing pictures also~ Blessings to you.
Holli says
This looks amazing- yum!
Linda (Meal Planning Maven) says
So summery, healthy and fun! I haven’t made crepes in quite awhile and can’t wait to try these! Beautiful photos as always!
Dawn @ Pin-n-Tell says
I’ve never had a crepe! Crazy, right? I’ll have to try one.. and this looks super yummy! Hey, if it has bacon and cheese, it must be good 😉
Susan says
Looks so colorful and healthy – my son would love that!