Buckwheat crêpes with mushrooms en persillade and goat cheese fonduta

June 7, 2014

Buckwheat crêpes with mushrooms en persillade and goat cheese fonduta

A persillade and fresh goat cheese… both are reminiscent of the exuberant flavors of Provence, and they serve as the dual inspiration for this recipe. An essential condiment in so many Provençal dishes, a persillade is a mixture of parsley and garlic that’s chopped up together, allowing the two flavors to merge. And fresh goat cheese, of course, is the national cheese of Provence – you can’t have a Provençal meal without including the creamy cheese in one way or another. In this recipe, we bring the two ingredients together in perfect harmony.

The simple but powerful persillade brings a flavor-punch to the sautéed mushrooms, which make a most delicious stuffing for the crêpes. And as for the goat cheese, it’s melted into a fonduta that adds a marvelous moisture and tanginess to the crêpes. Plus, the fonduta is so easy to make that it comes together in minutes!

Served with grilled or roasted asparagus and a green salad tossed with a lemony vinaigrette, these savory crêpes make for a most delicious and festive main course.

Buckwheat crêpes

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Buckwheat crêpes with mushrooms en persillade and goat cheese fonduta

Here’s another Provençal-inspired dish: Provençal summer vegetable gratin with olives and fresh goat cheese!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

mjskit June 8, 2014 at 12:02 am

I love eating and making crepes but have never use buckwheat. What a great idea and it looks like it makes a beautiful crepes. Love the idea of adding the asparagus and goat cheese. Great dish!

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Viviane June 8, 2014 at 5:06 pm

Mj, thank you so much for your lovely comment. I do hope you make buckwheat crêpes sometimes… The flavor is so deep, almost earthy. Absolutely addicting!

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