Wholegrain crepes with vegetables and feta



Sweet or savory, crepes are the base for a great variety of recipes, each one tastier than the next. Today we present you with another one, which distinguishes itself due to its lightness and simplicity: wholegrain crepes with vegetables and feta! The vegetarian filling is paired with a sauce made with the famous greek cheese, which adds the perfect depth of flavor to the dish. The wholegrain crepe batter further exalts the rustic character of this preparation, much to the joy of whoever loves serving delicious and genuine dishes at the table! If this is true for you, then don't hesitate to try wholegrain crepes with vegetables and feta, which are ideal for the entire family's menu.

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For the dough (for 4 crespelle, 8" in diameter)
Whole milk 1 cup (300 g)
Wholegrain flour 1 cup (150 g)
Butter 2 tbsp (30 g)
Eggs 2
Fine salt to taste
For the filling
Mixed vegetables 1 lb (400 g) - frozen
Extra virgin olive oil to taste
Fine salt to taste
For the feta sauce
Feta cheese 2 oz (80 g)
Water 5 tbsp (75 g)
For cooking the crepes
Butter to taste
for garnishing
Oregano to taste - fresh
Black pepper to taste

How to prepare Wholegrain crepes with vegetables and feta

To make wholegrain crepes with mixed vegetables and feta, start by melting the butter for the batter, then leave it to cool. Place the wholegrain flour and the salt in a bowl 1, then gradually add the milk 2, stirring with a whisk all the while 3.

Add the melted and cooled butter 4, the eggs 5 and stir to amalgamate everything 6. Cover the bowl with plastic wrap and leave to rest in the refrigerator for 10 minutes.

Prepare the filling in the meantime: heat a non-stick pan with a drizzle of oil, add the vegetables 7 and sauté on a high flame for 7 minutes 8, then add salt and leave to cool. Now dice the feta 9 and heat the water to around 158°.

Place the feta in a tall and narrow container, add the hot water 10 and blend with an immersion mixer 11 into a smooth and homogeneous cream 12.

Remove the batter from the refrigerator and start cooking the crespelle: heat an 8" diameter non-stick pan and grease with a little butter, then pour in a ladle of batter in the middle of the pan 13. Cook on a medium-low flame for around 3 minutes 14, then turn the crepe over and cook for a couple of minutes on the other side too. Once cooked, pile them up on a tray 15; if you do not use your crepes right away then cover with plastic wrap or a cloth so that they do not become dry.

You are ready to assemble the crepes: cover a quarter of the surface with the filling 16, then fold in half 17 and lastly, into a triangle 18. Proceed to fill the other crepes in exactly the same way.

Garnish the crespelle with the feta sauce 19, a grating of pepper and a few fresh oregano leaves 20. Your wholegrain crepes with vegetables ad feta are ready to be served 21!


Wholegrain crepes with mixed vegetables and feta are best enjoyed freshly made.

Cooked unfilled crepes can be stored in the refrigerator for no longer than 2 days, covered with plastic wrap.

The feta sauce can be stored in the refrigerator for up to 2 days, in a sealed container. If it solidifies, soften it by stirring in a little hot water.


You can use dried instead of fresh oregano, or other aromatic herbs, like marjoram or thyme.

It is best to add salt in moderation as feta is already quite salty.

If you do not like feta, use quartirolo instead.