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Provençal Crepes

If you like sweet crepes, then you gotta try savory crepes!

Introducing these delicious Provençal Crepes!

Provençal is an area in France where it is common to call items cooked with olive oil, tomatoes, and herbs "Provençal". This delicious recipe is made with a cheese sauce using Gruyere cheese that envelopes the slightly roasted fresh veggies- it's absolutely delicious!

If you are vegan, you can definitely still make these crepes, simply substitute the cheese with a plant-based version, like "parmesan" and use egg-replacer to substitute eggs.

I hope you all enjoy!

Provençal Crepes Recipe:

Yield: 4 Servings

Cook Time: 40 Min


- Crepe Recipe:

o 1 Cup Flour

o 1 Cup Whole Milk or Soy Milk

o ¼ Cup Water

o 2 Large Eggs or Egg Replacer

o 1 ½ tsp Sea Salt

- ½ Cup Cherry Tomatoes

- 1 Yellow Squash, ½ Inch Pieces

- 1 Green Zucchini, ½ Inch Pieces

- 1 Small Eggplant, ½ Inch Pieces

- 4 Tbsp Olive Oil

- 1 Tbsp Mrs. Dash Seasoning

- 2 tsp Dried Parsley

- 2 tsp Italian Seasoning

- Gruyere Cheese Sauce:

o 2 Tbsp Butter or Earth Balance

o 2 Tbsp All-Purpose Flour

o ½ Cup Gruyere or Plant-Based Alternative like “Parmesan Cheese”

o 1 Cup Whole Milk or Soy Milk

o 1 tsp White Pepper

o 1 ½ tsp Sea Salt

- Optional: Mixed Greens, English Cucumber, Balsamic Reduction


1. Gather all ingredients & measure out. Preheat oven to 385°F.Rinse & dry cherry tomatoes, yellow squash, green zucchini, eggplant, and English cucumber and mixed greens- if using and set aside.

2. Chop the squashes and eggplant and toss into a large bowl. Add the olive oil, Mrs. Dash seasoning, dried parsley, and Italian seasoning and add to a roasting pan or cookie sheet and roast for 20-25 minutes.

3. While veggies are roasting, prepare the crepe batter by adding the flour, milk, water, eggs, & sea salt into a mixing bowl and whisk until all ingredients are incorporated together.

4. Heat a crepe pan and pour 3 oz of batter onto the pan and spread the batter around until it evenly coats the pan- a crepe spreader helps tremendously!

5. Let the crepe cook on one side until all the “micro bubbles” disappear and then flip and cook the other side until it begins to brown.

6. Repeat steps 3-4 until all crepes are prepared. Layer crepes with wax paper to keep them from sticking together!

7. Once the crepes are finished, begin making the gruyere cheese sauce by first making a roux: aka melting butter and adding flour & cook until it looks like wet sand (about 2 minutes).

8. Next, add the gruyere cheese, milk, white pepper, and sea salt and let cook until it begins to thicken- about 10 minutes. Make sure to stir occasionally to prevent sticking!

9. Once the sauce is finished, spread on top of each crepe and then add a layer of roasted veggies. You can top with a mixed green salad if desired and then serve, enjoy! :)


- If you don’t have a way to make crepes at home, you can always make them as mini pancakes and then top with the cheese sauce and roasted veggies!

- I topped our savory crepes with a little mixed greens salad with English cucumbers and balsamic reduction- it added more veggies, and it looks beautiful :)

-A crepe pan and spreader help tremendously when making these, I attached a link on my website for one through Amazon.

-A batter dispenser can also help make this recipe go much faster and easier :)

Click Link Below For Recipe PDF:

Provençal Crepes
Download PDF • 229KB

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