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Vegetable Crêpe Torte

Author: MaryJane Robbins

A fresh new way to use your succulent summer veggies, or your fresh fall harvest is this Vegetable Crêpe Torte. Thin delicate crêpes layer with roasted veggies and melted cheese to create a sumptuous main dish. Paired with a bowl of hearty soup or crisp salad, this torte will make a great meal.

At a glance

One 9" torte, serves 8 to 10


Choose your measure:



  • 2 cups shredded or diced sharp cheddar cheese
  • 2 to 3 cups cooked, diced vegetables; bell peppers, onions, scallions, mushrooms etc. are great choices


  1. Whisk the flour and salt in a medium-sized bowl. Blend the milk and eggs in a separate cup. Add half of this liquid to the flour and whisk well.
  2. Add the rest of the liquid to the flour mixture and whisk until nearly lump free. Blend in the melted butter until incorporated and set aside for one hour at room temperature.
  3. Wash and chop your vegetables. Bell peppers, onions, leeks, mushrooms, tomatoes, summer squash and zucchini are all good candidates. Avoid overly firm or "bumpy" vegetables. You'll need them to lay flat in the layers of the torte.
  4. Cook the vegetables by sautéing or oven roasting. You want the veggies to be soft and tender and caramelized but not wet. Set aside to cool to room temperature while you cook your crêpes.
  5. Heat a 8" or 9" saute pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.
  6. Preheat the oven to 350°. Line a 9" springform pan or 9" round cake pan with parchment paper.
  7. To create the torte: Layer 2 crêpes in the pan, then sprinkle on a couple of tablespoons each of cheese and cooled vegetables.
  8. Add another crêpe on top, or use two if they are very thin. Continue to stack crêpes, cheese and veggies until you have used all of your crèpes. Use 3 crêpes for your final layer, as this will become the bottom of the torte after cooking.
  9. Cover the pan with foil and bake in a preheated 350°F oven for 30 to 40 minutes, or until heated through.
  10. Remove the torte from the oven and let cool for 10 minutes. Remove the ring from the springform pan if used. Invert the torte onto the serving plate and release from the pan. Peel off the parchment paper.
  11. Cut the torte into wedges to serve. The torte is excellent warm or at room temperature. Store leftovers in the fridge for up to 3 days. Yield: one 9" round torte