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Leek & Carrot Crepes

Crepes…there’s so many ways to enjoy them. Make them sweet for breakfast or a dessert, or fill with savory flavor as we did here in these savory leek and carrot crepes. 

Happy Easter you guys! I know that was a few days ago, but Paul and I were so busy with family that I didn’t have a chance to say it to you all. We enjoyed a nice time with family, a simple meal, and remembrance of what Christ did in dying on the cross. Easter, to me, means time to create more spring-time recipes at home. It’s like the official “go” for making fresh, light salads again and using bright colors and all other things that are now in season. I’m hoping to share quite a few delicious spring recipes with you all over the next few weeks so get excited!

Spring is such a great time to clean up the diet. I know I’m not alone in enjoying more sugar and rich foods the last few months than my body really likes. But now that the weather is warming up and the daylight time is longer, it just seems easier to eat fresher and cleaner. The farmer’s markets are filled with so many more foods all ready to be thrown together into light salads and pasta dishes and sandwiches. People are taking mealtimes outdoors more often, and breathing in more fresh air! Can you tell this is my favorite season? 

One recipe I’m extremely fond of and created with all the inspiration outdoors right now are these Leek & Carrot Crepes. Crepes are so versatile and no joke, I think I could eat them at every meal! This variation has a sweet, spicy, sharp flavor that combines so nicely on the palate (for you foodies out there)! And they’re made with simple and seasonal ingredients such as carrots, leeks, and sharp cheddar cheese. I always feel like I’ve won with a recipe when Paul comments it’s the best thing I’ve made lately! So, even your man, who may be a little more picky, may find this as a delicious meal this time of year. 

Crepes may be a little intimidating because often you see people making them with special pans and spatulas, and maybe even because they just look so delicate. But don’t be fooled, you don’t need any special equipment or skill to make a beautiful and delicious crepe. 

What you’ll need for this crepe recipe is simply a good nonstick pan, a flat spatula, and some flipping skills. Also, some crepe recipes require making the batter and refrigerating for an hour, but lets be honest, when I start cooking I don’t want to wait an extra hour for the batter to do who knows what in the fridge. So, basically, this entire recipe can be made in about 20 mins, no fuss! Don’t be deceived at the few and simple ingredients which, together, create such an incredible sweet-savory bite! 

Crepes are such a great way to practice getting creative in the kitchen… There’s literally an endless amount of combinations, both sweet, savory, and sweet-savory! What’s your favorite way to enjoy crepes? What flavor combinations have you tried and loved? 





Savory Leek & Carrot Crepes

Print Recipe
Serves: 8 Cooking Time: 20 mins


  • For the filling:
  • 4 large carrots, peeled and diced
  • 1 leek, thinly sliced
  • 1/2 cup grated sharp white cheddar cheese
  • 1/8 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp dried thyme
  • 1 tsp honey
  • pinch of salt
  • For the Crepes:
  • 1 1/4 cup white whole wheat flour
  • 2 cups original almond milk
  • 1 tbs coconut oil, melted
  • 2 eggs
  • pinch of salt
  • 1 tsp honey



Saute carrots and leeks with olive oil in large cast iron skillet or other frying pan.


Cook until leeks are soft and carrots begin to caramelize on the outside.


Add paprika, cayenne, thyme, and salt and stir.


Remove from heat and add in honey; stir to incorporate throughout and set aside.


Now to make the crepes...combine all ingredients in blender and blend until well combined, about 1 minute.


Set aside and warm up a nonstick pan to medium heat, then spray with nonstick spray (I use coconut oil spray).


Use a 1/2 cup measuring cup to measure out batter onto pan.


Spread this amount around pan, swirling pan to create a very thin layer of batter.


Wait until batter begins to bubble on pan and then, using a flat spatula, flip the crepe gently.


Cook other side for about 1 minute and remove from pan. Set aside on nearby plate.


Continue this manner with the remaining batter until you have all of your crepes made and batter used up.


Now to assemble.


Set your crepe on a plate, top with some of the carrot-leek mixture and top with shredded cheddar cheese.


Roll up and serve.


Let me know if you try this recipe by tagging a picture #steelnchiffon and @steelnchiffon on Instagram. And…if you like this recipe and want to save for later, be sure to click the photo below to save to Pinterest! 



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