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Butternut Squash and Goat Cheese Ravioli with Browned Butter + Oregano Bread Crumbs + Video
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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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
On a scale of 1-10, these crepes get like a 20. That means MAKE THEM. <–DO IT.
Gorgeous!!!!
Man, this look so good, Tieghan! I love crepes paired with anything!
These work perfectly for a Sunday brunch, and if there’s too much of it, I think throwing everything into a food processor and then into a little more of this good butter in a cast-iron skillet will turn into a great deal of veggie balls! I love your photos, they are so moody!
Love that! Thanks Ana!
Incredible savory crepe recipe! I have to try something similar to this!
Thanks Cassie!
Sorry but not going to change my YUCK for coffee and mushrooms.
This flavour is straight up perfect. Gotta love a savoury crepe!
What a meal! Yum!
xoxoBella | http://xoxobella.com
Love your savoury crepes! The only crepes that have been churned out in our house have been my brother’s versions slathered with nutella (and possibly strawberries if around), but I think that needs to change – goats cheese, wild mushrooms and sautéed kale sounds like an amazing combination. Plus pomegranate seeds make anything look prettier, and that little bright pop of flavour is the best! <3
These look terrific. I found logs of goat cheese with honey at Trader Joe’s and I’m going to use it for this. Why are you making us wait for pictures of your little kitten? Is it like the barn and we won’t see it until it’s through growing and weighs 16 pounds? Pictures. We need pictures of this cute little fur baby.
Oh I am sorry! I just have not had time, BUT you will see a glimps of him tomorrow in my video! 🙂
Thanks Maralyn!
Be still my heart, those buttered crepes look beyond delish! I think I just found Sunday night dinner :).
Thanks Laura! Hope you had a great weekend!
i’m the kind of person who tends to go for the sweet crepes (with butter and cinnamon-sugar, please!), but these sound so amazing that i’m all for savory for once. it’s going to make the perfect cozy lunch for me soon (:
Thanks so much, Heather!
A little off topic…we had a tiny bit of rain in Long Beach, CA this morning. Have had your Crockpot Sunday Sauce on since 0430. My house smells so wonderful. Thinking lots of leftovers for lunches too. Yum yum.
OH AWESOME! So happy you are loving that recipe, thanks!
These look amazing, Tieghan!! I love savory crepes, we always had them for lunch in France. And I especially love the mushrooms, I’ve been really into them lately 😀
Thanks Sarah!
Love this half baked harvest 😀
Thank you!
Yum, this sounds totally awesome ! I am so with you on breakfast for dinner :-). Enjoy the rest of your day.
Thanks! Hope you had a great weekend!