Half Baked Harvest · by Tieghan Gerard★ 4.3 (3)

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

Name: Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Pomegranate Goat Cheese.
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4, 4 Servings
Cuisine: french
Ingredients: 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)

NUTRITION · PER SERVING50M COOK

CAL 35%·PRO 30%

CARBS 49G28% OF CAL

10G FIBER0G ADDED0G INTRINSIC8G OTHER31G TOTAL SUGAR

FAT 49G63% OF CAL

20G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Delicate buttered crepes filled with caramelized wild mushrooms, kale, apples, and goat cheese with pomegranate and honey. Sophisticated and vegetarian. An elegant lunch or dinner that showcases French technique with seasonal vegetables.

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

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)

At a glance

PER SERVING · TIME 50M

CAL 35%·PRO 30%

CARBS 49G28% OF CAL

10G FIBER0G ADDED0G INTRINSIC8G OTHER31G TOTAL SUGAR

FAT 49G63% OF CAL

20G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 20m
Sodium: 1007mg
Total sugar: 31g
Added sugar: ≥8g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 609mg
Calcium: 241mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 1007MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

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

Nutrition & ingredients

Ingredients

At a glance