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These savory grilled cheese crepes are a perfect appetizer or lunch, filled with melty sharp cheddar and feta cheese, leafy greens, and fresh dill.

Grilled cheese crepes

Ahh, crepes. While they can be every bit as elegant as they sound, they’re not too hard to make — and might even be easier than running to the store, if you happen to have a few pantry ingredients on hand! Dessert might leap to mind first when hearing the word “crepe”, but we love crepes as a savory main course. Savory crepes work as an appetizer or lunch recipe, and they’re so, so good! Keep reading for our grilled cheese crepes recipe.

Making cheese crepes

Since we had fresh chard and fresh dill in our garden, Alex and I created this savory cheese crepes recipe to use them in combination with some sharp cheddar and feta we had in the fridge. After the first taste test, we were hooked!  The feta and dill was a great combination, and the hot melt-y cheese right off the griddle was a perfect match.

These grilled cheese crepes were so good that we decided to make an appetizer version for a party that night. We ended up cutting the crepes in half for easier serving, ending up with little wedges (see the photo above). However, you can easily eat a few of these for a filling lunch or dinner (see the photo below) – with a green salad, it would make for a delicious and, yes, elegant entree.

Grilled cheese crepes

These cheese crepes also made me glad to be growing chard in our garden – it was a tasty addition, and adds some good-for-you nutrients to the dish (to offset the cheese?). You can find it at most groceries or farmer’s markets, or substitute any leafy green, including kale, collard greens, spinach. It also fits nicely into our recent focus on fresh herbs – the dill is integral to the flavor here.

Grilled cheese crepes

How to make crepes

And then of course, the crepes! Here’s our basic crepes recipe. It takes a little bit of practicing to get good at the technique, but once you’ve made a batch for this cheese crepes recipe you’ll get the hang of it. Because there are a few tricks to making the crepes, take a watch to our video below! Then head over to that recipe for the exact instructions.

Looking for more recipes with fresh herbs?

This grilled cheese crepes recipe used fresh dill from our garden. Here are a few more recipes featuring fresh herbs:

This recipe is…

This grilled cheese crepes recipe is vegetarian.

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Grilled Cheese Crepes

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  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 crepes or 16 appetizer servings 1x
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These savory grilled cheese crepes are a perfect appetizer or lunch, filled with melty sharp cheddar and feta cheese, leafy greens, and fresh dill.


  • 1 recipe basic crepes
  • 6 cups shredded kale, chard, or spinach
  • ¼ cup fresh dill (do not substitute dried)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 4 ounces sharp cheddar, shredded
  • 3 ounces feta or queso fresco, crumbled


  1. Make the crepes.
  2. Cut the kale, chard or spinach into thin strips. Chop the dill.
  3. In a medium skillet, heat the olive oil over medium low heat. Add greens , garlic powder, kosher salt, and fresh ground black pepper. Saute until just tender and bright green, about 2 to 3 minutes. Turn off the heat and stir in the dill. Set aside.
  4. Place a crepe on a plate; then place a small handful greens, shredded cheddar, and feta onto the bottom half of the crepe. Fold the top half of the circle over, then fold the half circle in half again to make a quarter circle. Repeat for all crepes.
  5. Using the same pan as for the greens, add a bit of olive oil and return the crepes to the pan in a few batches. Cook a few minutes on each side, until golden brown and the cheese has melted.
  6. To serve as an appetizer, cut each quarter circle crepe in half to make a wedge, then arrange the wedges on a plate.


Inspired by Naturally Ella

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Jackie says:

    Google led me to this recipe and SWOON! This is my dinner for tonight, using my very own homegrown swiss rainbow chard!! Thanks for sharing such a lovely recipe.

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