Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest
{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.

Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest

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!!

Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvestButtered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvestButtered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvestButtered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest

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’.

Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest

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!!

Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest

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 Goat Cheese | halfbakedharvest.com @hbharvest Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest
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5 from 2 votes
The Recipe

Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Pomegranate Goat Cheese.

By halfbakedharvest

Course: Main Course
Cuisine: American, French
Keyword: crepes, hazelnuts, kale, mushroom

It really doesn't get much better than buttered crepes.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 541 kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

*If you do not have hazelnut flour, all-purpose flour can be substituted.

Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Goat Cheese | halfbakedharvest.com @hbharvest

On a scale of 1-10, these crepes get like a 20. That means MAKE THEM. <–DO IT.

Half Baked Harvest has partnered with Land O’Lakes for an exclusive endorsement of LAND O LAKES® European Style Super Premium Butter. This blog post is sponsored by Land O’Lakes.