No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crepes with Vegetables and Goat Cheese

Use our recipe for Simple Crepes to create these warm and tender crepes filled with roasted vegetables and goat cheese. Serve them for brunch, lunch, or dinner.

  • yield: Makes 4


  • 4 Simple Crepes
  • 8 tablespoons crumbled goat cheese
  • 2 cups roasted vegetables, such as bell pepper, eggplant, mushroom, and onion
  • Coarse salt and ground pepper


  1. Step 1

    Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons goat cheese and 1/2 cup roasted vegetables down the center of each crepe. Season with salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm, 5 minutes.

Everyday Food, January/February 2011