Everyday Cooking

Buckwheat Crepes with Brie + Honey Sauteed Swiss Chard

April 23, 2013

Every week, Caroline Wright will be creating simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Dinner tonight? Whole-grain crepes stuffed with greens and brie (with a simple batter you can whip up in the blender, lickety-split).

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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.

Buckwheat Crepes with Brie + Honey Sauteed Swiss Chard

Serves 4 

1/2 cup buckwheat or all-purpose flour
2/3 cup 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

See the full recipe (and save and print it) here.


As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.


Photos by Caroline Wright

Read More:
How to Wash Greens (Without a Salad Spinner)
Crispy Salt and Pepper French Toast
Buckwheat Crepes with Ham, Comte Cheese, and Apple


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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Andrea D. July 10, 2013
I love buckwheat and would love to try this! I love imagining what the flavor combination must taste like! yums :)
laurenlocally April 26, 2013
I (not so) secretly get charded out during my CSA and now can't wait to make this recipe!
Cathy G. April 24, 2013
Can the crepes be made ahead and frozen?
Caroline W. April 25, 2013
I have never tried this, but, yes, I think they would work. I would just make sure they're completely cooled before freezing (obvi), and maybe put sheets of waxed paper between for easy access to individual crepes.
Foodiewithalife April 24, 2013
I'm really impressed your college go-to recipe is a crepe! Mine was cheese quesadilla on a George Forman grill. I'm going to try this for dinner tonight!

Vstarr71 April 24, 2013
Mmmm...just made a sweetened version for breakfast...added 1 tsp of coconut sugar and topped with fruit:))) thank you for the inspiration!
Comeandcookwithus April 24, 2013
Thank you for the inspiration. We made these buckwheat crepes with kale, spinach and Brie for dinner tonight http://instagram.com/p/YeAMGsipQS/
Kenzi W. April 24, 2013
This is amazing! Thanks so much for sharing with us.
Caroline W. April 25, 2013
Looked good! Yum!
caroberts77 April 23, 2013
Oh my yum! I just ate dinner and I want this.