Buckwheat Crêpes with Roasted Plums, Goat Cheese & Thyme
Daily Recipe: June 13, 2026
This brunch takes a French bistro idea and turns it into something peak-season and elegant: savory buckwheat crêpes folded around creamy goat cheese, wilted shallots, and a glossy roasted plum compote with thyme and black pepper. The plums bring jammy sweetness and tart depth, which plays beautifully against tangy cheese and nutty galette-style crêpes. It feels refined, a little unexpected, and photographs beautifully thanks to the jewel-toned fruit and soft folds of the crêpes.
Ingredients (for 2)
- Medium ripe plum - 2 - pitted and cut into 8 wedges each
- Soft goat cheese - 2.8 oz - brought to room temperature
- Large egg - 2 - divided
- Buckwheat flour - 2.1 oz
- All-purpose flour - 1.1 oz
- Whole milk - 3/4 cup
- Small shallot - 1 - thinly sliced
- Fresh thyme - 1 tsp, plus extra for garnish - leaves picked
- Honey - 1 tsp, plus extra for finishing
- Dijon mustard - 1/2 tsp
- Crème fraîche - 1 tbsp
- Freshly squeezed lemon juice - 1 tsp - squeezed
- Freshly cracked black pepper - 1/4 tsp, plus extra to finish - cracked
- Microgreens or baby arugula - small handful - for garnish
- Unsalted butter - 1 tbsp - divided
- Olive oil - 1 tbsp
- Fine sea salt - 1/2 tsp - divided
Preparation
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Step 1 - 🥚🥣🌾Whisk 1 egg with the buckwheat flour, all-purpose flour, whole milk, 1/4 teaspoon fine sea salt, and 2 teaspoons of the olive oil until smooth. Let the batter rest for 15 minutes.
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Step 2 - 🍑🍯🔥Heat the oven to 220°C / 425°F. Toss the plum wedges with 1 teaspoon honey, 1 teaspoon thyme leaves, a pinch of the remaining salt, and 1/4 teaspoon black pepper. Roast for 10 to 12 minutes until soft and glossy.
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Step 3 - 🧀🥄🍋Mash the goat cheese with the crème fraîche, Dijon mustard, lemon juice, and 1 tablespoon water until creamy and easy to spread.
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Step 4 - 🧅🧈🍳Heat a small skillet over medium-low heat. Add 7 g of the butter and the sliced shallot. Cook for 4 to 5 minutes until soft and lightly golden, then set aside.
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Step 5 - 🥞🔄✨Lightly grease a nonstick skillet with a little of the remaining olive oil or butter. Pour in half the batter and swirl to coat the pan thinly. Cook until the edges lift, flip, and cook briefly on the other side. Repeat to make 2 large crêpes.
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Step 6 - 🍳💛👌Cook the remaining egg in a little of the remaining butter until the white is set and the yolk stays runny, or cook it how you like.
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Step 7 - 🫓🧀🍑Spread the goat cheese mixture over each crêpe. Top with the cooked shallot and roasted plum wedges, then fold or roll the crêpes.
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Step 8 - 🌿🍯🖤Top each crêpe with the egg. Spoon over any plum juices, then finish with extra thyme, microgreens or baby arugula, extra black pepper, and a light drizzle of extra honey.
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Step 9 - 🍽️☀️😋Serve right away while the crêpes are warm and the plums are glossy.
Additional
For an even more dramatic finish, add a few crushed toasted hazelnuts or pistachios for crunch. If you want to lean sweeter, skip the shallots and Dijon and serve the crêpes with whipped goat cheese, roasted plums, and a spoonful of vanilla yogurt. Buckwheat crêpes, or galettes, are a classic from Brittany, and their earthy flavor makes them especially good with fruit in savory brunch dishes.