Buckwheat Crepes with Brie + Honey Sauteed Swiss Chard

By • April 12, 2013 • 11 Comments

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Author Notes: Some late-teen college survivalists eat ramen. I ate crepes. My budget, more than my diet, demanded them during my college years in Paris. I ate them with such gusto that it borders a rivalry to Sam and his affinity for green eggs and ham.

The crepes I’ve made here are whipped up – literally – in a blender, which I’ve found bypasses the resting time I usually like to extend to crepe batter. Swirled in a nonstick skillet, these crepes are a close relative to those I would buy from a crepe stand on my way to class. I filled these with Swiss chard and a nice hunk of Brie for reasons that likely require no explanation, and served them alongside a salad of simply dressed and seasoned greens.
CarolineWright

Serves 4

  • 1/2 cup buckwheat or all-purpose flour
  • 2/3 cups milk
  • 2 large eggs
  • 3 tablespoons melted salted butter, divided
  • Kosher salt and freshly ground black pepper
  • 8 ounces brie, thinly sliced
  • 2 bunches Swiss chard, leaves sliced into 2-inch pieces
  • 2 teaspoons honey
  • 2 teaspoons red-wine vinegar
  1. Combine milk, eggs, 1 tablespoon butter, 1/2 teaspoon salt and flour in a blender; blend to combine (about 1 minute).
  2. Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough batter to thinly coat bottom of skillet, swirling pan while pouring (about 1/4 cup batter). Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining batter and stack crepes as they are cooked.
  3. While crepes cook, heat remaining 1 tablespoon butter in a separate medium skillet over medium heat. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Stir in honey and vinegar.
  4. To assemble crepes, fold each crepe in half. Arrange brie slices on crepes, then top with sautéed chard. Fold crepes into thirds and serve.
Jump to Comments (11)

Comments (11) Questions (1)

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6 months ago frances

I LOVE these crepes. So YUM!

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7 months ago marjorie

add chard until endive is tender…?

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9 months ago ReeceAmy

Wahoo! These were a huge hit. The honey is an amazing addition. I used Cow Girl Creamery's Mt Tam cheese and served with a green salad with pears and walnuts.

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11 months ago Salvegging

yum. I love the simplicity of this and love that the batter doesn't require a rest. Is there something chemically different here that makes it so? Can't wait to try.

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over 1 year ago DebraCR

One of the best things you can have in France is a buckwheat crepe with jambon and fromage. Can't wait to try this today, I just brought beautiful baby chard at my farmer's market.

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over 1 year ago PaigeP

Endive? Chard? Endive not mentioned in ingredients list. Please clarify. Thank you

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over 1 year ago Vegegail

I tweaked the filling last night and had these for dinner.. yuuuMMMM. I sweated down some cippolini onions, added swiss chard, little pomegrante vinegar with the honey. ( the chard was tender - even the stems!, although we don't pick our chard full size). I used goat cheese for a filling and added just a few strawberries for sweetness. Thank you Caroline for a base recipe that we can tweak!

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over 1 year ago Leslie

Did you mean to say, "...until endive is tender," or chard?

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over 1 year ago CarolineWright

So sorry for the flub! I'm all about the chard in this recipe. No endive. Thanks for finding, too, PaigeP!

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over 1 year ago savorthis

I, too, ate my weight in crepes in Paris during a college semester. We would often miss the last metro waiting in line for one and would have to walk the long, chilly walk home. One night we huddled in a phone booth waiting for the first morning train only to realize it was daylight savings and we had a whole extra hour. But the crepes were always worth it! I love love the idea of creamy brie and sweet, tangy chard. What a lovely recipe.

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over 1 year ago Beck Stansbury

Thank you this! I've been looking for buckwheat crepes. These look perfect for my needs.