Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 1/4 cups (300 ml) whole milk, 2 tbsp olive oil (or melted butter), 1/2 tsp kosher salt
- Roasted veg: 1 medium zucchini, 2 bell peppers, 1 medium red onion, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Fillings: 1 cup (240 g) hummus, 1/2 cup (75 g) pitted Kalamata olives, 4 oz (115 g) feta
- Finish: 1 lemon (wedges), extra oregano (dried or fresh)
Do This
- 1) Heat oven to 425°F (220°C). Slice zucchini, peppers, and onion; toss with oil, oregano, salt, and pepper.
- 2) Roast 20–25 minutes, tossing once halfway, until tender with browned edges.
- 3) Whisk crepe batter until smooth; rest 10 minutes.
- 4) Cook thin crepes in a lightly greased 10-inch nonstick skillet over medium heat (about 60–90 seconds per side).
- 5) Spread hummus on each crepe; add roasted veg, a few olives, and crumbled feta.
- 6) Fold, warm briefly if you like, then finish with lemon juice and a sprinkle of oregano.
Why You’ll Love This Recipe
- Big Mediterranean flavor, simple technique: Roasting does most of the work and builds sweetness and char.
- Great for weeknights or brunch: Make the crepes and veggies ahead, then assemble fast.
- Flexible and forgiving: Use whatever hummus you love and swap veggies based on season.
- Fresh finish: Lemon and oregano brighten everything right at the end.
Grocery List
- Produce: 1 medium zucchini, 2 bell peppers (any colors), 1 medium red onion, 1 lemon, fresh parsley or fresh oregano (optional)
- Dairy: whole milk, feta cheese
- Pantry: all-purpose flour, eggs, hummus, Kalamata olives, olive oil, dried oregano, kosher salt, black pepper (smoked paprika optional)
Full Ingredients
Crepes (makes 8 crepes, about 9–10 inches each)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp olive oil (or 2 tbsp melted unsalted butter)
- 1/2 tsp kosher salt
- 1–2 tsp butter or olive oil, for greasing the pan as you cook (use as needed)
Roasted Vegetables
- 1 medium zucchini (about 9 oz / 250 g), sliced into 1/4-inch (6 mm) half-moons
- 2 bell peppers (about 12–14 oz / 340–400 g total), seeded and sliced into 1/2-inch (1.25 cm) strips
- 1 medium red onion (about 8 oz / 225 g), thinly sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Optional: 1/2 tsp smoked paprika (nice if you want a slightly smoky edge)
Filling and Finishing
- 1 cup (240 g) hummus (classic, roasted garlic, or lemon hummus all work well)
- 1/2 cup (75 g) pitted Kalamata olives, halved (about 12–16 olives)
- 4 oz (115 g) feta cheese, crumbled (about 1 cup loosely packed)
- 1 lemon, cut into wedges
- 1/2 tsp dried oregano, or 1 tbsp chopped fresh oregano, for serving
- Optional: 2 tbsp chopped fresh parsley for a fresh, leafy finish
- Optional: extra-virgin olive oil, for a light drizzle at the end
Step-by-Step Instructions
Step 1: Preheat the oven and prep the vegetables
Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper (optional, but it helps with cleanup).
Slice the zucchini into 1/4-inch half-moons, slice the bell peppers into strips, and thinly slice the red onion. Try to keep the pieces roughly similar in thickness so they roast evenly.
Step 2: Roast until tender and lightly charred
Add the zucchini, peppers, and onion to the sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle on the 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper (and smoked paprika, if using). Toss well to coat, then spread into a single layer.
Roast for 20–25 minutes, tossing the vegetables once at about the 12-minute mark. They’re done when the peppers are tender, the onions are sweet and soft, and you see browned edges on the zucchini.
Step 3: Make the crepe batter (and let it rest)
While the vegetables roast, make the crepe batter. In a medium bowl, whisk together the 1 cup flour and 1/2 tsp salt. Add the 2 eggs and whisk until a thick paste forms.
Slowly whisk in the 1 1/4 cups milk a little at a time, smoothing out lumps as you go. Whisk in the 2 tbsp olive oil (or melted butter) until the batter is silky and pourable, about the consistency of heavy cream.
Let the batter rest for 10 minutes at room temperature. This helps the flour hydrate and makes more tender crepes.
Step 4: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 1–2 minutes. Lightly grease the pan with a small amount of butter or olive oil.
Pour in 1/4 cup (60 ml) batter and immediately swirl the pan to spread it into a thin, even layer. Cook until the top looks mostly set and the edges lift easily, about 60–90 seconds. Flip and cook the second side for 30–45 seconds.
Transfer to a plate. Repeat with remaining batter, greasing the pan lightly as needed. Stack the crepes; they won’t stick much, but you can place parchment between them if you like.
Step 5: Assemble with hummus, roasted vegetables, olives, and feta
Lay a crepe flat. Spread about 2 tbsp hummus over the center, leaving a small border around the edge (this helps keep the filling from squeezing out).
Spoon on about 1/2 cup roasted vegetables, then add 1 tbsp halved olives and 2 tbsp crumbled feta. If you’re using parsley, add a small pinch here.
Fold the crepe in half, then in half again to make a neat triangle. Repeat with the remaining crepes.
Step 6: Warm, finish, and serve
If you want the crepes warm all the way through, return folded crepes to a dry skillet over medium-low heat for 30–60 seconds per side, just until warmed (the hummus will soften slightly and the feta will get pleasantly creamy).
Serve immediately with lemon wedges. Right before eating, squeeze fresh lemon over the crepes and sprinkle with dried oregano (or chopped fresh oregano). Add a tiny drizzle of extra-virgin olive oil if you want a richer finish.
Pro Tips
- For smoother batter: Whisk thoroughly, or blend the batter for 10–15 seconds. If lumps remain, strain through a fine-mesh sieve.
- Don’t crowd the sheet pan: Spread the vegetables out so they roast and caramelize instead of steaming. Use two pans if needed.
- Control moisture: If your roasted veg looks juicy, let it sit 2 minutes on the pan before filling crepes so excess steam dissipates.
- Keep crepes tender: Cook over medium heat, not high. High heat can make crepes brittle.
- Season to taste at the end: Feta, olives, and hummus all bring salt. Taste before adding extra salt.
Variations
- Spicy Mediterranean: Add 1/4 tsp crushed red pepper to the vegetables before roasting, or drizzle with harissa at the end.
- More protein: Add 1 cup (150 g) cooked chickpeas (patted dry) to the sheet pan for the last 10 minutes of roasting, or tuck in sliced rotisserie chicken.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in the same amount by weight (125 g). Let the batter rest 15 minutes for best texture.
Storage & Make-Ahead
Best approach: store components separately. Refrigerate crepes (stacked, wrapped well) for up to 3 days. Refrigerate roasted vegetables in an airtight container for up to 4 days. Store hummus, olives, and feta in their original containers.
Reheating: Warm vegetables on a sheet pan at 350°F (175°C) for 8–10 minutes or in a skillet over medium heat. Warm crepes in a dry skillet over medium-low for 15–30 seconds per side. Assemble fresh, then finish with lemon and oregano.
Make-ahead tip: The crepe batter can be made up to 24 hours ahead and refrigerated. Whisk well before cooking.
Nutrition (per serving)
Approximate, based on 2 filled crepes per serving: 560 calories; 19 g protein; 62 g carbohydrates; 27 g fat; 9 g fiber; 980 mg sodium.
