Farmers Market Crepes

Farmers Market Crepes you will love! Savory crepes topped with spinach, green onion, tomatoes and cheddar with a generous squeeze of lemon.

Rick and I used to frequent the Saratoga Farmers Market and we couldn’t get enough of the farmers market crepes from a food booth there.  They were basic crepes topped with spinach, green onion, tomatoes and cheddar with a generous squeeze of lemon and they were amazing.  When we stopped attending that farmers market because we moved, I began making simple crepes inspired by that market.  There really is no right or wrong way to make these crepes, any toppings could do, but we love the combination of kale, green onions, tomatoes, cheddar and lime. Does your farmer’s market offer anything that you just love? Have you tried recreating with fresh ingredients at home? I am really so inspired by farm-to-table creations.

For more crepe recipes check out these savory crepes, sweet crepes and crepe cakes.

Farmers Market Crepes

serves 4-6

1. To make crepe batter combine water, milk, flour, eggs and salt in a blender until smooth.

2. Generously and evenly butter the crepe pan over medium heat. Lift the pan at a slight angle and pour enough batter into the center to spread batter to the edges.  Heat and cook until crepe is golden underneath about 1 or 2 minutes.  Flip the crepe over with a spatula and cook for 1 or 2 minutes more. Transfer to a plate and cover.

3. Top your crepes with kale, tomatoes, avocados, cheddar and green onions.  Salt and pepper each crepe to taste. garnish with sour cream salsa and serve with fresh lime wedges.

4. Enjoy!

I presently use my trusty stainless steel All-Clad 12-inch pan with my brush for the butter for here are some crepe-making kitchen tools on my wishlist:

If you make farmers market crepes please snap a photo and share on instagram using hashtag #rainbowdelicious and tag me @rainbowdelicious, I’d love to see how it turns out! Subscribe below to get weekly recipe inspiration delivered to your inbox.

*This recipe is from 2014 and this post has been updated and reposted for summer recipe inspiration!

5 from 5 votes

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Farmers Market Crepes

Savory farmers market inspired crepes topped with spinach, green onion, tomatoes and cheddar with a generous squeeze of lemon.

Course Breakfast, dinner, lunch, Main Course, Snack

Cuisine American

Keyword crepes, savory

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Calories 248 kcal

Ingredients

Crepe Batter

• 1 C water
• 1 C milk
• 2 C flour
• 4 eggs
• pinch of salt
• melted butter for pan

Toppings

• 1 bunch kale thinly sliced
• 3-4 to matoes diced
• 2 avocados diced
• 1 1/2 C shredded cheddar
• green onions thinly sliced
• 2 limes cut into wedges
• sea salt
• freshly cracked black pepper

Salsa Sour Cream

• 1 C favorite fresh salsa
• 1 C sour cream

Instructions

1. To make crepe batter combine water, milk, flour, eggs and salt in a blender until smooth.
2. Generously and evenly butter the crepe pan over medium heat. Lift the pan at a slight angle and pour enough batter into the center to spread batter to the edges. Heat and cook until crepe is golden underneath about 1 or 2 minutes. Flip the crepe over with a spatula and cook for 1 or 2 minutes more. Transfer to a plate and cover.
3. Top your crepes with kale, tomatoes, avocados, cheddar and green onions. Salt and pepper each crepe to taste. garnish with sour cream salsa and serve with fresh lime wedges.

Recipe Notes

Nutritional information is for the crepes only, and do not include the toppings. 

Nutrition Facts

Farmers Market Crepes

Amount Per Serving

Calories 248 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3.9g24%

Cholesterol 123mg41%

Sodium 185mg8%

Potassium 108mg3%

Carbohydrates 34g11%

Fiber 1.1g5%

Sugar 2.2g2%

Protein 9.4g19%

Calcium 71mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.