Buckwheat Crepes with Brie + Honey Sauteed Swiss Chard

By • April 12, 2013 13 Comments

421 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.


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
  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.

More Great Recipes:
Swiss Chard|Entrees|Cheese & Dairy