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Buckwheat Crepes With Brie, Jalapeno, And Raspberry Preserves

Buckwheat Crepes With Brie, Jalapeno, And Raspberry Preserves




1/2 cup all purpose flour

1/2 cup buckwheat flour

1/2 teaspoon salt

1 cup milk

3/4 cup water

3 eggs

2 tablespoons butter, melted

8 ounces brie

Bonne Maman Raspberry Preserves

1 jalapeno, seeded(if desired) and thinly sliced


Prep Time: 1 hour 5 mins mins

Cook Time: 20 mins

Total Time: 1 hour 25 mins


Combine all ingredients into the jar of a blender.

Scrape down the sides of the jar, and blend well.

Cover and let rest at least 1 hour (at room temperature) or up to overnight in the refrigerator.

Heat crepe pan over medium heat, and brush the surface with butter.

Pour just enough batter to cover the surface of the pan, lift and tilt to spread batter evenly.

Cook until the batter on top is set, and the underside is golden brown, carefully flip (i lift the edge with a knife and then flip carefully with my fingers).

Cook until the other side is lightly browned.

Slide crepe out of the pan and stack crepes between parchment sheets while you continue cooking the remaining crepes.


In a small saucepan warm 1/4 -1/3 cup of preserves over low heat just until the preserve begin to melt.

Spread each crepe with the raspberry preserves.

Place two thin slices of brie on top of the preserves, and then add a few slices of jalapeno.

Roll each crepe, top with a drizzle of the warmed raspberry preserves, and then extra jalapeno if desired.

Keep the plain buckwheat crepes warm in a 200 degree oven while you fill and roll the crepes.

Serve filled crepes immediately