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4.34 from 3 votes

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

It really doesn't get much better than buttered crepes.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American, French
Keyword: crepes, hazelnuts, kale, mushroom
Servings: 4 Servings
Calories: 541kcal
Author: halfbakedharvest


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


  • 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


  • 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.


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


Calories: 541kcal | Carbohydrates: 39g | Protein: 24g | Fat: 52g | Saturated Fat: 23g | Cholesterol: 165mg | Sodium: 621mg | Potassium: 934mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2925IU | Vitamin C: 21.4mg | Calcium: 216mg | Iron: 4.5mg