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farmers market crepes

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


Crepe Batter

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


  • 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


  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.