Savory Roasted Pepper & Cheese Crepes: Easy, Creamy, and Delicious!

Savory Crepes With Roasted Peppers and Creamy Cheese

These savory crepes are filled with roasted bell peppers, creamy cottage cheese, garlic, and fresh herbs. The peppers become sweet and tender in the oven, while thin homemade crepes provide a soft wrapper for the cheese filling.

The dish works for brunch, lunch, or a light dinner. The peppers are oven-roasted, but the crepes themselves are cooked in a skillet and served without additional baking.

Ricotta or softened cream cheese can replace the cottage cheese, and jarred roasted red peppers offer a convenient shortcut.

Savory Roasted Pepper and Cheese Crepes Recipe

Yield: Approximately 8 medium crepes

Servings: Approximately 4

Preparation time: 20 minutes

Cooking time: 35–45 minutes

Batter resting time: 15 minutes

Total time: Approximately 70–80 minutes

Course: Breakfast, brunch, or lunch

Equipment: Mixing bowl, whisk, baking sheet, 8- to 10-inch nonstick skillet, spatula, and cutting board

The yield and times are estimates. The number of crepes depends on the skillet size and how thinly the batter is spread.

Ingredients

For the Roasted Peppers

• 2 medium red, yellow, or orange bell peppers

For the Crepes

• 2 large eggs
• 1 tablespoon (12 g) sugar, or 1 teaspoon for a less-sweet batter
• ¼ teaspoon salt
• 1¼ cups (300 ml) milk
• 1¼ cups (150 g) all-purpose flour
• 2 tablespoons (30 ml) olive oil
• Additional oil for greasing the skillet, if needed

For the Cheese Filling

• 6 ounces (170 g) cottage cheese, ricotta, or softened cream cheese
• 1 garlic clove, finely minced
• 2 teaspoons (10 ml) sour cream
• 1 tablespoon chopped fresh parsley or dill, optional
• Salt and freshly ground black pepper, to taste

Instructions

1. Roast the Bell Peppers

Preheat the oven to 425°F (220°C).

Wash the peppers, cut them in half lengthwise, and remove the stems, seeds, and white membranes.

Arrange the halves cut-side down on a foil-lined baking sheet. Roast for approximately 20–30 minutes, until the flesh is tender and the skins have blistered.

Transfer the peppers to a bowl and cover for about 10 minutes. Once they are cool enough to handle, peel away the loosened skins if desired.

Cut the roasted peppers into small strips or pieces. Drain any accumulated liquid so the finished filling does not become watery.

2. Make the Crepe Batter

While the peppers roast, whisk the eggs, sugar, and salt together in a mixing bowl.

Add the milk and mix well.

Gradually whisk in the flour until no dry pockets remain. Stir in the olive oil.

The batter should be smooth and thin enough to spread easily across the bottom of a skillet. If it seems too thick, add milk one tablespoon at a time.

Let the batter rest for 15 minutes before cooking.

3. Cook the Crepes

Heat an 8- to 10-inch nonstick skillet over medium heat. Lightly grease the surface with oil if necessary.

Pour approximately ¼ cup (60 ml) batter into the center of the skillet. Immediately tilt and rotate the pan to spread the batter into a thin, even layer.

Cook for about 45–90 seconds, until the surface appears set and the edges begin to lift.

Gently loosen the crepe with a thin spatula, turn it over, and cook the second side for another 15–30 seconds.

Transfer the cooked crepe to a plate and repeat with the remaining batter.

Stack the crepes and cover loosely with a clean kitchen towel to keep them flexible while preparing the filling.

If the crepes brown too quickly, reduce the heat slightly.

4. Prepare the Cheese Filling

Place the cottage cheese, ricotta, or softened cream cheese in a bowl.

Add the garlic, sour cream, and chopped herbs.

Season with salt and black pepper, then mix until combined.

If using cottage cheese, drain away excess whey first. For a smoother texture, blend it briefly before adding the seasonings.

Ricotta may also need draining if it is particularly moist. Cream cheese should be softened so it spreads without tearing the crepes.

5. Fill and Roll

Lay a cooked crepe on a plate or cutting board.

Spread a thin layer of cheese filling over the surface, leaving a small border around the edges.

Add a portion of the roasted peppers.

Roll the crepe gently into a cylinder, keeping the filling inside. Repeat with the remaining crepes.

Serve whole or cut diagonally into smaller portions.

How to Keep Savory Crepes From Tearing or Becoming Soggy

Crepes are easier to roll when they are thin, tender, and still slightly warm.

If the batter is too thick, it will form heavier crepes that may crack when folded. A little additional milk usually corrects the consistency. Pouring the batter into the skillet and immediately rotating the pan also helps produce an even layer.

Allow the first side to cook until its edges release before attempting to flip it. Turning too early may tear the center.

A nonstick skillet with a lightly greased surface usually makes the process easier. Use medium heat and adjust it as necessary.

For the filling, moisture is the main concern. Roasted peppers often release liquid as they cool, and cottage cheese or ricotta can contain considerable whey.

Drain those ingredients before assembly. Allow the peppers to cool slightly before mixing or layering them with the cheese.

Avoid adding too much filling. A thin layer of cheese with a modest amount of roasted pepper is easier to roll and less likely to spill out.

Ingredient Substitutions and Variations

Jarred roasted red peppers: Use well-drained jarred peppers when you want to skip roasting fresh peppers. Pat them dry and cut them into strips before assembling the crepes.

Ricotta cheese: Ricotta creates a smoother filling than most cottage cheese. Drain it first if liquid collects in the container.

Cream cheese: Softened cream cheese produces a thicker, richer filling. Add the sour cream gradually until it spreads easily.

Spinach: Cook fresh spinach until wilted, or thaw frozen spinach and squeeze out the moisture. Mix a small amount into the cheese filling.

Mushrooms: Sauté finely chopped mushrooms until tender and their released moisture evaporates. Cool them before adding them to the crepes.

Fresh herbs: Dill gives the filling a more pronounced herbal flavor. Parsley is milder, while chopped chives add a gentle onion flavor.

Red, yellow, and orange bell peppers are naturally sweeter than green peppers. Green peppers can be substituted, but their flavor will be more assertive.

Serving the Crepes

These crepes can be served warm or chilled.

For a light lunch, serve two filled crepes with a green salad or sliced tomatoes. They also work for brunch alongside fruit.

For smaller appetizer portions, roll the filled crepes firmly and refrigerate until chilled. Cut them into short sections shortly before serving.

A little sour cream or plain yogurt can be offered separately, although the cheese filling already provides plenty of creaminess.

Make-Ahead and Storage Instructions

The cooked crepes and filling can be prepared separately and assembled shortly before serving.

Refrigeration

Allow the crepes to cool, then stack them in an airtight container. Place parchment paper between the layers if they tend to stick.

Refrigerate for up to 3–4 days.

Keep the cheese filling and roasted peppers in separate covered containers in the refrigerator. Use within 3–4 days.

Assembled crepes can be refrigerated, but the filling may soften the thin wrappers during storage.

Refrigerate cooked and perishable ingredients within two hours of preparation, or within one hour when temperatures exceed 90°F (32°C).

Freezing

Unfilled crepes freeze better than crepes containing soft cheese.

Place parchment paper between the cooled crepes, then seal them in a freezer-safe container or bag.

Freeze for up to two months for best quality. Thaw in the refrigerator before reheating.

Freezing the assembled crepes is less desirable because cottage cheese and ricotta can release liquid and develop a grainy texture after thawing.

Reheating

Warm plain crepes in a lightly greased nonstick skillet over medium-low heat until heated through.

Filled crepes may be warmed in a covered baking dish in a 350°F (175°C) oven. Reheat refrigerated leftovers to an internal temperature of 165°F (74°C).

Avoid heating longer than necessary because the soft cheese filling may separate.

Common Questions

Can I leave the sugar out of the crepe batter?

Yes. Sugar is optional in a savory crepe. Omitting it produces a more neutral batter that works well with the roasted peppers and cheese.

Do roasted bell peppers need to be peeled?

No. Peeling is optional. Removing the blistered skins gives the filling a softer texture, but tender roasted pepper skins are edible.

Can I use store-bought crepes?

Yes. Choose plain crepes without sweet flavorings. Warm them gently before filling so they bend without cracking.

Can I bake the filled crepes?

Yes. Although this recipe is intended for skillet-cooked crepes filled with roasted peppers and cheese, the assembled crepes can be warmed in a covered oven-safe dish at 350°F (175°C).

Heat them only until thoroughly hot to avoid drying the wrappers or causing the cheese to separate.

Related Crepe Recipes

For another savory filling, try Sausage Breakfast Crepes With Cheese Sauce.

Cordon Bleu Crepes With Dijon Béchamel offers a combination of chicken, ham, cheese, and sauce.

For a sweet brunch recipe, Matcha Crepes With Sweet Cream Filling uses a different batter and filling.