Greek Salad Crepes

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From “Athens: Food, Stories, Love” — Pre-order on Amazon. Discover a delicious twist on a classic Greek salad with these Greek Salad Crepes, a recipe inspired by the vibrant flavors of Athens. This easy, Mediterranean breakfast or brunch option combines the best of Greek cuisine—feta, olives, tomatoes, and oregano—wrapped in a delicate homemade crepe. Perfect for a quick meal or light lunch, this recipe is featured in my book, “Athens: Food, Stories, Love.” For more authentic Greek recipes and stories, pre-order your copy today!

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Prep Time 10

Cook Time 20

Course snack, breakfast

Cuisine Mediterranean diet

Servings servings

Ingredients

For the Crepes:

1 cup all-purpose flour
2 large eggs
Pinch salt
½ cup milk
½ cup cold water
1 tablespoon Greek olive oil

For the Filling:

2/3 cup crumbled Greek feta
½ cup chopped pitted Kalamata olives
1 large ripe tomato diced
1 green bell pepper seeded and diced
1 tablespoon fresh chopped oregano or 2 teaspoons dried Greek oregano
Salt and freshly ground black pepper to taste

Instructions

Make the Crepes:

In a large bowl, whisk together flour, eggs, and salt. Gradually add milk and water, whisking until smooth and pourable.
Heat a nonstick skillet over medium heat and brush with olive oil. Pour about ¼ cup batter for each crepe. Cook until golden and crisp at the edges, 2–3 minutes per side.

Prepare the Filling:

In a bowl, mix feta, olives, tomato, green pepper, oregano, salt, and pepper.

Assemble:

Place crepes on a platter. Spoon filling on half of each crepe, fold, and serve immediately.

Keyword feta crepes, greek breakfast, Greek brunch recipes, Greek recipes, Greek salad crepes, healthy breakfast, healthy Greek breakfast, Mediterranean breakfast, vegetarian Greek recipes

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