Buckwheat Crepes with Brie and Honey Sauteed Swiss Chard
Crepes are often served for breakfast in America, but we needn't forget their savory potential. These buckwheat crepes cry for something besides syrup, and it just so happens that a pat of Brie and sauteed Swiss Chard fit the bill perfectly.
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.
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Photo by Caroline Wright