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Meatless Monday- Buckwheat Crepes with Brie and Honey Sauteed Swiss Chard

April 29, 2013 Recipes No Comments

 

A yummy tasting vegetarian meal found on Food52.com by Caroline Wright.

Check out her other vegetarian and other food recipes here http://www.carolinewrightfood.com

 

Serves 4

  • 1/2 cup buckwheat or all-purpose flour
  • 2/3 cups milk
  • large eggs
  • tablespoons melted salted butter, divided
  • Kosher salt and freshly ground black pepper
  • ounces brie, thinly sliced
  • bunches Swiss chard, leaves sliced into 2-inch pieces
  • 2 teaspoons honey
  • 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.

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