Greek Salad Crepes | Mediterranean Breakfast Recipe from “Athens: Food, Stories, Love”
Discover a fresh, flavorful twist on a classic Greek salad with these Greek Salad Crepes! Inspired by the vibrant food culture of Athens, this easy Mediterranean breakfast or brunch recipe wraps the best of Greek cuisine—feta, Kalamata olives, ripe tomatoes, and oregano—in a delicate homemade crepe. Perfect for a quick meal, light lunch, or healthy vegetarian breakfast, these crepes bring a taste of Greece to your table.
✨ Why You’ll Love This Recipe
Authentic Mediterranean flavors
Quick and easy to make
Vegetarian and healthy
Perfect for breakfast, brunch, or lunch
Features classic Greek ingredients: feta, olives, tomatoes, oregano
🥗 Ingredients
For the Crepes:
1 cup all-purpose flour
2 large eggs
Pinch salt
½ cup milk
½ cup cold water
1 tablespoon Greek olive oil
For the Filling:
2/3 cup crumbled Greek feta
½ cup chopped pitted Kalamata olives
1 large ripe tomato, diced
1 green bell pepper, seeded and diced
1 tablespoon fresh chopped oregano (or 2 teaspoons dried Greek oregano)
Salt and freshly ground black pepper, to taste
🥄 Instructions
Make the Crepes:
In a large bowl, whisk together flour, eggs, and salt. Gradually add milk and water, whisking until smooth and pourable. Heat a nonstick skillet over medium heat and brush with olive oil. Pour about ¼ cup batter for each crepe. Cook until golden and crisp at the edges, 2–3 minutes per side.
Prepare the Filling:
In a bowl, mix feta, olives, tomato, green pepper, oregano, salt, and pepper.
Assemble:
Place crepes on a platter. Spoon filling on half of each crepe, fold, and serve immediately.
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These Greek salad creps are a great easy recipe from my book Athens Food Stories Love. To make them, whisk together the crepe batter, which consists of all-purpose flour, eggs, a pinch of salt, milk, water, and olive oil. Chop or dice the tomatoes and peppers. Heat a little bit of olive oil in a non-stick pan and pour a ladle full of the crepe batter inside. Spread it around to make it even. Cook it until it sets and is lightly golden. Remove the first crepe, set it aside, and continue with the remaining batter. Combine the tomatoes, peppers, chopped colamada olives, and cubed or crumbled Greek feta with a little oregano and olive oil all together, and use that to fill each crepe. Enjoy these delicious Greek salad creps for breakfast, brunch, lunch, or dinner from my book, Athens Food Stories Love.