Stir Fry Vegetables Stuffed Crêpes, A Light Healthy & Savory Delight

Stir Fry Vegetables Stuffed Crêpes are a delicious blend of texture and flavor, bringing together vibrant sautéed vegetables wrapped in soft, delicate crêpes. This savory dish makes for a satisfying brunch, lunch, or light dinner that feels both indulgent and nourishing. With ingredients like bell peppers, carrots, mushrooms, and zucchini, the vegetable stir fry adds color and crunch, while the crêpes provide a warm, melt-in-your-mouth finish. It’s a versatile, crowd-pleasing meal you can prepare ahead or enjoy fresh off the skillet. I love CREPES! Sweet crêpes are generally made with wheat flour. When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice; whipped cream, fruit spreads, custard, and sliced soft fruits.

Savory crêpes are made with non-wheat flours such as buckwheat. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe. Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar. Fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center. An interesting tradition about crepes is that, in France, crêpes are traditionally served on Candlemas (La Chandeleur), 2 February.

This day was originally Virgin Mary's Blessing Day but became known in France as "Le Jour des Crêpes" (literally translated "The Day of the Crêpes", and sometimes called colloquially as "Avec Crêpe Day", "National Crêpe Day", or "day of the Crêpe "), referring to the tradition of offering crêpes. The belief was that catching the crêpe with a frying pan after tossing it in the air with your right hand while holding a gold coin in your left hand would cause you to become rich that year. The roundness, and golden colour from being fried in butter, of the crêpe resembles the sun and its rays. This symbolism also applies to the coin held in the person's hand. Yeeeeei to eating  more crepes!

INGREDIENTS

1 Cup Crepe Batter
1/2 Cup Potaoes
1/2 Cup Green Bell Pepper
1/2 Cup Carrots cubed
1/4 Cup Onion
1 Teaspoon Paprika
1 Teaspoon Black Pepper
Pinch Salt

METHOD

Add oil to non stick pan, add chopped onions and cook until browned. Add the vegetables, carrots, potatoes, bell pepper, stir fry on high heat until potatoes are cooked but still firm. Add salt, paprika, black pepper and take off the heat

Cook your crepes, add a ladle spoon of the crepe batter onto the non stick pan, cook few second when bubbles appear on top flip the second side

Cook crepes until golden brown, repeat until all batter is finished

Lay one crepe flat on a chopping board, spread the stir fry vegetables on one side of the crepe

Do not over fill as the veggies may spread out

Fold the crepe in half over the stuffing, you can add more if too thin or take some of if too thick

Fold the crepe into quarters so that the filling sits at the base of one side just to hold the filling in

How vibrant and colorful does that stuffed crepe look! Who wouldn't want to take a bite, I confess I devoured tow of them in one sitting!

A close up of all that crunchy yummy filling! Veggies are bae!

STIR FRY VEGETABLE STUFFED CREPES

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 10 Minutes
Total time: 20 Minutes
Yield: 2 Servings
Ingredients

• 1 Cup Crepe Batter
• 1/2 Cup Potatoes
• 1/2 Cup Green Bell Pepper
• 1/2 Cup Carrot
• 1/4 Cup Onion
• 1 Teaspoon Paprika
• 1 Teaspoon Black Pepper
• Pinch Salt

Cooking Directions

1. Add oil to non stick pan, add chopped onions and cook until browned. Add the vegetables, carrots, potatoes, bell pepper, stir fry on high heat until potatoes are cooked but still firm. Add salt, paprika, black pepper and take off the heat
2. Cook your crepes, add a ladle spoon of the crepe batter onto the non stick pan, cook few second when bubbles appear on top flip the second side. Cook crepes until golden brown, repeat until all batter is finished
3. Lay one crepe flat on a chopping board, spread the stir fry vegetables on one side of the crepe
4. Fold the crepe in half over the stuffing, you can add more if too thin or take some of if too thick. Fold the crepe into quarters so that the filling sits at the base of one side just to hold the filling in
5. Serve immediately

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Stir Fry Vegetables Stuffed Crêpes

Savory thin crêpes filled with vibrant stir-fried vegetables — a fusion of French finesse and Asian flair. Light, flavorful, and endlessly versatile, these crêpes are perfect for brunch, lunch, or a light dinner.

Frequently Asked Questions (FAQs)

1. What kind of vegetables can I use?

Use a mix of bell peppers, carrots, onions, mushrooms, zucchini, cabbage, or snap peas. Stir-fry quickly for a slightly crisp texture.

2. Can I make the crêpes ahead of time?

Yes! You can make the crêpes and refrigerate them for up to 2 days or freeze them with parchment between each layer.

3. Are these spicy?

Only if you want them to be. Add chili flakes, pepper, or a dash of hot sauce to the stir-fry if desired.

4. Can I add protein?

Absolutely. You can add tofu, tempeh, chicken strips, shrimp, or scrambled eggs to make it more filling.

5. What sauce goes well with these?

Try soy sauce, sweet chili sauce, peanut sauce, or a drizzle of garlic-lime dressing.

Nutritional Information (Per Serving – 2 crêpes)

Nutrient	Amount	Notes
Calories	280 kcal	Mostly from crêpe batter and stir-fry oil.
Protein	9 g	From egg in crêpes and vegetables like peas or mushrooms.
Total Fat	12 g	Mostly from cooking oil and egg yolk in batter.
Saturated Fat	2.5 g	Can be reduced by using plant-based milk and oil.
Carbohydrates	33 g	Crêpe flour base contributes most; veggies add some carbs.
Sugars	4 g	From naturally sweet veggies like carrots and onions.
Fiber	4 g	Non-starchy vegetables increase dietary fiber.
Sodium	340 mg	From salt and any added sauces—can be lowered easily.
Cholesterol	70 mg	From eggs in the crêpe batter.
Calcium	90 mg	Some from milk (or dairy-free alternative) and leafy greens.

Values are based on a standard recipe using all-purpose flour, eggs, milk, and 1 cup mixed stir-fried vegetables per serving. Nutrients may vary depending on vegetable mix and oil type.

Dietary Information

Diet Type	Is It Suitable?	Notes
Vegetarian	✅ Yes	Ensure sauces used are vegetarian.
Vegan	⚠️ With modifications	Use plant-based milk, omit egg in crêpe, use vegan stir-fry oil.
Gluten-Free	⚠️ With flour swap	Use buckwheat or gluten-free flour blend for the crêpes.
Dairy-Free	✅ With milk swap	Use oat, soy, or almond milk in crêpe batter.
Low-Carb/Keto	❌ Not ideal	Crêpes are flour-based, but can use almond flour alternatives.
High-Protein	⚠️ Add protein	Add tofu, egg, or meat to boost protein levels.

Serving Suggestions

• Serve hot with a side of leafy greens or a light soup.
• Drizzle with soy-sesame dressing or peanut sauce.
• Roll and slice into pinwheels for an elegant appetizer.