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Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano Bread Crumbs + Video
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{Today I am partnering with LAND O’ LAKES® to bring you these KILLER, buttery, delicious crepes. Their European Style Super Premium Salted Butter makes all the difference here…and clearly I am so excited to share these with you!}
Being completely honest here, for me, it really doesn’t get much better than buttered crepes.
I mean, I’d gladly eat them for breakfast, lunch and dinner. Especially these hazelnut crepes, there’s just something so incredibly special about them. I think it’s the combo of hazelnut flour and the LAND O LAKES® European Style Super Premium Salted Butter that has me semi-obsessed. The combo is one you don’t want to miss out on.
Plus, plus, plus (sorry, I am pretty excited over here) these crepes get filled with goat cheese, topped with a caramelized mushroom and kale sauté, and then drizzled with honey. Then, just to put these crepes over the top, I covered them with delicious pomegranate seeds, simply because they are gorgeous gems of fall beauty and I cannot get enough of them.
But I mean really, does that all not sound amazing or what?!?!
Did I mention the buttered part? Oh my…I can’t even…just so good! Honestly, this is my favorite kind of meal!!
If you are not a crepe person, or maybe not a mushroom person, now is the time to change that. Yes, this is the recipe that will broaden your palate. It’s no secret that we really love crepes in our family. My mom has taught me a lot of really important life lessons. Here are just a few: butter is not a food to be looked down upon, but a food to be enjoyed, whether for breakfast, lunch, dinner or dessert. She’s also taught me that carbs (especially carbs and butter) are harmless as long as you keep moving. On top of that, she has shown me that fruity desserts (e.g., cheesecake, pie, crumbles, etc) and sweet breakfast foods are equally delicious for lunch! And, at least for her, hot chocolate always rules over coffee (even though I am loving coffee right now, I’d always prefer a mocha if given the option). And possibly the most important thing she taught me is that chocolate (of the darkest kind) is health food and should be eaten with or after every meal…we sort of apply that same thinking to butter though too…
Which brings me back to these buttered hazelnut crepes. Crepes are a food we make often around here. Or at least I make them often, everyone else just eats them often. I think I probably have the short end of the deal, but someone’s got to make them, and crepes are worth every ounce of effort you put into them.
Trust me on this. Make yourself some crepes…you’ll probably have a hard time sharing.
Just sayin’.
Instead of your typical everyday crepes, I switched things up and made hazelnut crepes…with extra butter (the only way they should ever be made). Having already experienced a number of colder days around here, I am left craving warm and comforting foods. It’s probably pretty obvious, but I am a huge fan of sweet and savory, so anytime I can make a meal that way, I will. Enter these crepes. They are pretty much all the savory things we love: carbs, mushrooms, kale, goat cheese, eggs. But then there is that tiny drizzle of honey, that salty butter and those pomegranate seeds that really pull the recipe together and make it extra special.
I think of this recipe as an anytime meal. Sure, it could totally be brunch, but I love it best as a breakfast for dinner situation. Anyone else with me?
Even though it may seem that these crepes are a bit indulgent, they’re actually a very wholesome meal full of fiber, colorful veggies, fruit and tons of protein, thanks to the goat cheese and fried egg. Perfectly balanced and veggie-focused meal, if you ask me.
I’m thinking Sunday night dinner? Maybe an easy meatless Monday meal? Either way, you have to make them!!
Oh and guys, happy first Sunday in October!! Is everyone excited for this month and all its festivities? I AM!! Have you chosen your Halloween costume; picked out your pumpkins; or begun any fall baking with pumpkin, squash or apples yet??
Well time to hop to it, starting with these crepes. Oh and I’d love to see some pics, so please send them my way.
Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Pomegranate Goat Cheese.
Servings: 4 Servings
Calories Per Serving: 1086 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Hazelnut Crepes
- 2 large eggs
- 3/4 cup milk I use 2%
- 1/2 cup hazelnut flour * I use Bob's Red Mill
- 1/2 cup all-purpose flour or try subbing your favorite gluten free blend
- 3 tablespoons Land O' Lakes European Style Super Premium Salted Butter
- 1/4 teaspoons salt
- 1/2 cup water + plus more if needed
Fillings
- 2 tablespoons olive oil
- 4 tablespoons Land O' Lakes European Style Super Premium Salted Butter divided
- 4 cups mixed mushrooms I used cremini, shiitake and button
- 1 small bunch kale chopped
- 2 cloves garlic minced or grated
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon fresh sage or 1 teaspoon dried
- 1/4 teaspoon salt and pepper plus more to taste
- 3/4 cups apple cider may sub chicken or veggie broth if needed
- 8 ounces goat cheese softened
- arils from 1 pomegranate
- honey fried sage and thyme, for serving
- 4 fried eggs optional
- [Land O' Lakes European Style Super Premium Salted Butter | http://www.landolakes.com/Products/Custom/2222303.aspx] for serving
Instructions
- To make the crepes, add 3 tablespoons butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5 to 6 minutes, then immediately remove from heat and set aside. Combine all the remaining crepe ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Meanwhile, heat a large skillet over high heat, add the olive oil and 2 tablespoons butter. When the butter has melted, sprinkle the mushrooms into a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Next, add the chopped kale and 1 more tablespoon butter, cook until the kale is lightly wilted, about 2 minutes. Once the kale has wilted, reduce the heat and add the garlic, thyme and sage, cooking for about 1 minute. Add the apple cider and simmer until the sauce has reduced. Keep warm on the stove while you make the crepes.
- To make the crepes, heat a 12-inch nonstick pan over medium heat. Add remaining 1 tablespoon butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate, spread a little butter on to the crepe while it's still warm. Continue to make the crepes until all the batter is gone, spreading each crepe with butter as it comes off the stove. Makes about 10 crepes.
- To assemble, take one warm crepe and sprinkle goat cheese over half the crepe. Fold the bottom half of the crepe over to make a half circle and then fold in half again to make a triangle. Add the mushroom filling to the top of the crepe. Top with pomegranate arils and drizzle with honey. Add your fried egg and enjoy warm with extra butter for serving.
Notes
*If you do not have hazelnut flour, all-purpose flour can be substituted.
On a scale of 1-10, these crepes get like a 20. That means MAKE THEM. <–DO IT.
Such pretty pictures! And of course anything that involves hazelnuts and crepes and tons of butter is right up my alley. I love this idea, but found that there were a hanful of things that just didn’t quite work for me. The pomegranate seeds are a beautiful pop of color, but they were also a strange pop of sourness to me and the crunch of the inner seed also felt kind of out of place. I also couldn’t really taste the herbs (I used fresh). Maybe they added something uber subtle, but it was lost on me. The crepes themselves were weirdly… damp. It was like, they were cooked the whole way through, but were just damp for some reason. They had a good flavor, but with all the wonderful recipes here, this is one I won’t be coming back to.
Hi Elizabeth! I am sorry these did not turn out well for you.. If there is anything I can help with, please let me know! I hope you enjoy other recipes of mine! xTieghan
Hi, I am making this recipe for 6 people, should I double this recipe? Thank you.
Hi Kelsey! I would recommend doubling it, if you are afraid it will not be enough. I hope you all enjoy this recipe, Kelsey! xTieghan
OMG the crepes were delicious! Just won a crepe maker for Christmas and could not wait to try these. My fifth recipe from your site and everyone of them has been amazing. My crepe making skills need some practice but taste is more important than appearThe ance.
OMG the crepes were delicious! Just won a crepe maker for Christmas and could not wait to try these. My fifth recipe from your site and everyone of them has been amazing. My crepe making skills need some practice but taste is more important than appearance.
Thats so fun! Hopefully you love these! Thank you Dianne!
Thanks a ton! This a impressive online site!.
Really glad you are enjoying my blog! Thank you!
Made these for dinner tonight and they were AMAZING! I had to make a few changes – had no hazelnut flour, and no kale (so I used fresh spinach instead), but they were still delicious and I got lots of compliments. The pomegranates are a must, as well as all the butter (makes it so good!). Thank you so much for this recipe, I’ll be making it again FOR SURE. Took me double the time to make though (but I’m a beginner cook so that may be why)
So happy you loved these, thank you! Happy new Year! 🙂
Just tried this for breakfast this morning….My crepe making skills need some work, but the whole thing was delicious! Made my own hazelnut flour too! Thanks for sharing.
SO happy you loved it! THANKS!
Oh my gosh this looks amazingly delicious