Roasted Veggie Crepes | Recipes

Roasted Veggie Crepes

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Freezing:excellent (crepes only)


Crepe Batter

3/4 cup 175 mL Robin Hood® Original All Purpose Flour
1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
3 eggs
2 tbsp 30 mL melted butter

White Sauce

1 ½ tbsp 22 mL butter
1 ½ tbsp 22 mL Robin Hood® Original All Purpose Flour
1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp 5 mL salt


5 cups 1.2 L roasted vegetables
1 ¼ cup 300 mL goat cheese


1 cup 250 mL chopped basil or parsley


  1. Crepe Batter: Combine batter ingredients in a blender. Blend at high speed until well combined. Let rest in refrigerator 30 minutes. Meanwhile, prepare white sauce.
  2. White Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Transfer to a heat-proof bowl and place plastic wrap directly on top of the hot sauce to prevent a skin from forming.
  3. Crepes: Lightly grease a 10” (25 cm) frying pan or crepe pan. Heat over medium high heat. Pour approximately ½ cup (125 mL) crepe batter into hot pan. Tilt pan and swirl batter to thinly coat pan. Pour excess batter back to remaining batter. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for 30 seconds. Remove to a clean work surface. Continue until all batter is used. You should have 9 to 10 crepes.
  4. Preheat oven to 350°F (180°C). Grease a 9” x 13” (23 cm x 33 cm) baking dish.
  5. Assembly: Top each crepe with ½ cup (125 mL) roasted vegetables and sprinkle with 2 tbsp (30 mL) goat cheese. Roll up and place in prepared baking dish. Pour white sauce over crepes.
  6. Bake in preheated oven 30 to 35 minutes. Garnish with chopped basil or parsley.


  • Roasting Vegetables: Coat your favourite chopped vegetables in olive oil, sprinkle with salt and pepper. Place in single layer on parchment lined baking sheet. Bake at 400°F (200°C) for about 30 to 40 minutes.

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