Buckwheat Crepes with Brie + Honey Sauteed Swiss Chard

April 12, 2013
5 Ratings
  • Serves 4
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. —Caroline Wright

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Jeannie'sgoodhomecooking
  • frances
  • ReeceAmy
  • Two Trays Kitchen
    Two Trays Kitchen
  • Leslie
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.

14 Reviews

Jeannie'sgoodhomecooking December 31, 2019
I made these last night, they’re quick and easy! More than the sum of their parts. My husband really liked them too, thank you for the recipe 😋
Erin October 7, 2015
Yum! I had some beautiful chard on hand so made this for dinner last night. It was a big success - two of us managed to devour the whole four-person dish. The crepes turned just right - just sturdy enough to hold fillings.
glutwin April 8, 2015
Alas..no Swiss Chard to be found (ironically…living on the Swiss/French border!)
..Could I possibly substitute a certain quantity of endive or spinach? Merci bien!
I love galettes au sarrasin!
frances March 19, 2014
I LOVE these crepes. So YUM!
marjorie March 6, 2014
add chard until endive is tender…?
ReeceAmy January 2, 2014
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.
Two T. November 9, 2013
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.
DebraCR May 19, 2013
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.
PaigeP May 1, 2013
Endive? Chard? Endive not mentioned in ingredients list. Please clarify. Thank you
Vegegail May 1, 2013
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!
Leslie April 27, 2013
Did you mean to say, "...until endive is tender," or chard?
Caroline W. May 6, 2013
So sorry for the flub! I'm all about the chard in this recipe. No endive. Thanks for finding, too, PaigeP!
savorthis April 25, 2013
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.
Beck S. April 24, 2013
Thank you this! I've been looking for buckwheat crepes. These look perfect for my needs.