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Greek Salad Crepes

Thomas Gravanis and Yiannis Sikianakis

BY The Editors

PUBLISHED November 5, 2025

It doesn't take a huge leap of faith to marry the basic ingredients of a robust Greek salad with a delicate crepe. This easy recipe might just become your new favorite quick breakfast. – Diane Kochilas

 

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Greek Salad Crepes

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Makes about 8 crepes 1x

Units Scale

Ingredients

For the crepes:

  • 1 cup all-purpose flour
  • 2 large eggs
  • Pinch salt
  • 1/2 cup milk
  • 1/2 cup cold water
  • 1 tablespoon olive oil

For the filling:

  • 2/3 cup crumbled Greek feta
  • 1/2 cup chopped pitted kalamata olives
  • 1 large, firm ripe tomato, diced
  • 1 green bell pepper, seeded and diced
  • 1 tablespoon fresh, chopped oregano or 2 scant teaspoons dried Greek oregano
  • Salt and freshly ground black pepper to taste

Instructions

Make the crepes: In a large bowl, whisk together the flour, eggs, and salt. Add the milk and cold water, 1 tablespoon at a time, and mix until the batter is smooth and pourable.

Heat a nonstick skillet over medium heat and brush it with olive oil. Pour about 1/4 cup batter into the skillet for each crepe. Cook until the crepes are golden brown and crispy around the edges, 2 to 3 minutes per side.

Make the filling: In a small bowl, mix the feta, olives, tomato, green pepper, oregano, salt, and pepper.

Place the cooked crepes on a serving platter and spoon equal amounts of the feta mixture evenly on half of each crepe. Fold the crepes in half and serve immediately.

– Athens: Food, Stories, Love

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