Savory Spring Crepes


Elegant, yet filling. Protein-packed, yet airy and light. These savory spring crepes are perfect for a light dinner for two, or a simple brunch.

Savory Spring Crepes Recipe
Photo: Greg DuPree
Hands On Time:
35 mins
Total Time:
35 mins
2 serves

These crêpes are simple to cook. Topped with asparagus, feta, and avocado, the result is a refreshing spin on a vegetarian meal that you might have heard referred to as socca. Once you’ve gotten the hang of the recipe, try mixing up the fillings with any number of savory combinations.


  • 1 cup chickpea flour

  • ¾ teaspoon kosher salt, divided

  • 6 tablespoons olive oil, divided

  • 3 ounces feta cheese, crumbled (about ¾ cup)

  • ¼ cup plain whole-milk Greek yogurt

  • teaspoon freshly ground black pepper

  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces (about 3 cups)

  • 1 teaspoon cumin seeds

  • Watercress, sliced avocado, and lemon wedges, for serving


  1. Preheat broiler with rack 6 inches from heat. Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

  2. Meanwhile, process feta, yogurt, pepper, and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

  3. Toss asparagus, 1 tablespoon oil, and remaining ¼ teaspoon salt on a rimmed baking sheet. Broil until crisp-tender, 3 to 5 minutes. Heat 2 tablespoons oil in a large nonstick skillet over medium. Add cumin seeds and cook, stirring often, until golden and fragrant, about 2 minutes. Transfer to a bowl; wipe skillet.

  4. Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes. Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

  5. Top with whipped feta, asparagus, watercress, and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with cumin oil.

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