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Brie, Jalapeño, and Raspberry Buckwheat Crepes

Heather Kinnaird
These buckwheat crepes are packed with flavor and filled with a beautiful combination of creamy brie, spicy jalapeño and sweet raspberry preserves.
Course Breakfast


  • 1 recipe of basic buckwheat crepes click the link above
  • 8 ounces brie
  • Bonne Maman Raspberry Preserves
  • 1 jalapeño seeded(if desired) and thinly sliced


  • 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 jalapeño
  • roll each crepe, top with a drizzle of the warmed raspberry preserves, and then extra jalapeño if desired
  • keep the plain buckwheat crepes warm in a 200 degree oven while you fill and roll the crepes
  • serve filled crepes immediately