Grilled Cheese Crepes with Chard and Dill

In Appetizers/ Main Courses

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. So after making crepes with Erin from Naturally Ella as part of our Green Mango Cafe cookbook effort, we couldn’t wait to try out her Grilled Cheese Crepe recipe (which we used as a reference for our basic crepes).

Since we had fresh chard and fresh dill in our garden, I experimented with adapting her recipe with said fresh ingredients, plus some sharp cheddar and feta we had in the fridge. After the first taste test, we were hooked!  The dill and feta was a great combination, and the hot melt-y cheese right off the griddle was a perfect match.

They 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.

This treat 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.

Our Herb Series
Grilled Greek Portabello Sandwich with Tzatziki and Feta
Chickpea and Vegetable Salad with Yogurt Dill Dressing
Garlic Herb Focaccia Bread
Lemon Mint Slush
Scrambled Eggs with Fresh Herbs
Strawberries with Balsamic, Greek Yogurt and Mint (and Video)
How to Start Growing Herbs (Video)
How to Chiffonade (Video)


Grilled Cheese Crepes with Chard and Dill

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  • Author: a Couple Cooks
  • Yield: 8 crepes or 16 appetizer servings


  • Ingredients for the crepes
  • 1 large bunch chard (or kale, spinach, or collard greens), enough for 6 cups shredded
  • 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. Remove the stems of the chard leaves; slice them into thin strips (chiffonade) to make 6 cups. Chop 1/4 cup dill.
  3. In a medium skillet, heat 2 tablespoons olive oil over medium low heat. Add chard, 1 teaspoon garlic powder, ¼ teaspoon kosher salt, and fresh ground black pepper. Saute until just tender and bright green, about 2 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, 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


  • Reply
    June 20, 2012 at 8:54 am

    This is such a great idea, I can’t wait to try it!

  • Reply
    June 20, 2012 at 11:36 am

    These look absolutely delicious! Why do I always read food blogs when I’m super hungry. :'(

  • Reply
    June 20, 2012 at 12:34 pm

    Love these, what a great combination of flavours. Love the touch of dill in there.

  • Reply
    Brooke (The Flour Sack)
    June 20, 2012 at 12:52 pm

    Yummy! I can’t wait to try these.

  • Reply
    June 20, 2012 at 2:35 pm

    That is a really amazing idea! I think I might try to make very small crepes for an appetizer serving–maybe in an 8-inch pan. Or maybe even silver dollar size, if that’s possible with spready crepe batter. Hooray!

    • Reply
      June 23, 2012 at 4:35 pm

      Yes, we did an 8-inch pan and it worked out well. Let us know if the smaller size works out!

  • Reply
    Suzanne Perazzini
    June 20, 2012 at 4:14 pm

    Crepes are such a great base for so many dishes, both savory and sweet. I can just imagine these with all that cheesy flavor together with the greens.

  • Reply
    Heidi @ Food Doodles
    June 20, 2012 at 5:51 pm

    I love this savory idea! Delicious! Plus, the dill is finally growing like crazy in my garden so I’m loving seeing recipes for it :D

  • Reply
    June 20, 2012 at 5:54 pm

    Wow these look great! Such a cool idea!

  • Reply
    LP @dishclips
    June 20, 2012 at 11:58 pm

    I love crepes and these looks fabulous. Thanks for sharing!

  • Reply
    June 21, 2012 at 3:48 am

    beautiful photos and it looks and sound soooo YUM

  • Reply
    June 28, 2012 at 2:02 pm

    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.

  • Reply
    Melissa French, The More With Less Mom
    May 5, 2014 at 1:26 pm

    Hello from Melissa French, The More With Less Mom. I have included this recipe in my May Real Food Meal Plan. I’ve never had cheese with crepes, I’m excited to try this. Thanks for sharing!

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