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A “Friendsgiving” Christmas Brunch : Savory Crepes

You can fill these crepes however you choose, but my favorite way is to spread a nice bit of whipped feta, then soft scrambled eggs, spinach, mushrooms, onions, and avocado. These crepes are seriously so good. Everyone at the table was wowed!
Servings: 12 crepes


Whipped Feta:

  • 347 g 2 cups Feta cheese (fresh in brine if possible)
  • 48 g ¼ cup olive oil
  • 1 tablespoon lemon Juice
  • 2 tablespoon honey

Buckwheat Crepes (Gluten Free)

  • Makes 4 cups batter / 12 crepes
  • 12 oz. 1 1/4 cups whole milk
  • 11.5 oz. 1 1/3 cup + 2 tablespoons water, filtered
  • 2 eggs
  • ½ teaspoon sea salt
  • 160 g 1 cup buckwheat flour
  • 114 g ¾ cup gluten free flour - 1 to 1
  • 3   tablespoons canola oil
  • Crepe filling:
  • Whipped feta see recipe
  • Soft scrambled eggs
  • Spinach
  • Caramelized onions
  • Sauteed mushrooms
  • Micro greens or spinach
  • Avocado
  • Red potatoes
  • Smoked salmon pulled pork, sausage or bacon (optional)


Whipped Feta

  • Add fresh feta, drained from the brine to small blender. Note: if you are unable to source fresh feta, you may need more liquid to puree (fresh carries more moisture from brine).
  • Blend lightly to break up, stirring as you go (it will be thick and hard to blend).
  • In a small bowl, add olive oil and lemon juice. Stir.
  • With blender running on low, pour liquid slowly through lid as the feta is blending to emulsify, stirring as needed to help puree. Do not overmix.
  • Remove from blender and stir in honey.
  • Store in airtight container in fridge for up to 5 days.

Buckwheat Crepes (Gluten Free)

  • In a blender, add milk, water, eggs and salt. Mix on low speed.
  • Blend after each addition: add buckwheat flour, 1 to 1 flour, then the canola oil.
  • Blend for one minute until thick and creamy, yet light.
  • In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter or coconut oil over high heat until warmed.
  • Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
  • Flip and continue just until lightly browned. Be careful to not overcook or crepe will get brittle and crack.
  • Remove from pan and cool. Serve immediately or store in airtight container for up to 5 days.
  • Fill crepes with toppings of choice. Serve warm.