From above, two folded golden crêpes sit slightly overlapping on each plate, freckled with green chives and filled with glossy leeks and bright peas. A swoosh of whipped goat cheese peeks out at the edges, finished with a lemony salad of herbs, microgreens, and edible flowers for a fresh pastel, bistro-chic look.

Savory Chive Crêpes with Leeks, Peas & Whipped Goat Cheese

Name: Savory Chive Crêpes with Leeks, Peas & Whipped Goat Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 small bunch chives finely chopped and divided; 1/2 cup all-purpose flour; 2 large eggs; 3/4 cup whole milk; 2 tbsp + 1 tbsp unsalted butter melted, with 1 tbsp reserved for the pan; 1 medium leek white and light green parts thinly sliced and well washed; 3/4 cup fresh peas shelled or thawed from frozen; 3 oz fresh goat cheese softened; 2 tbsp crème fraîche; 1 tsp lemon zest finely grated; 1 tbsp fresh tarragon chopped; 1 cup mixed microgreens or baby salad leaves; 2 radishes very thinly sliced; a small handful edible flowers optional; 1/2 tsp black pepper freshly ground; 1 tbsp olive oil; 1 tsp salt divided

Elegant spring crêpes with creamy, green, tangy filling.

Category Brunch

Prep 20 minutes

Cook 20 minutes

Style French

Technique Whisking

Diet Friendly Vegetarian

Daily recipe · March 21, 2026

A little about this dish

This spring-ready French-inspired brunch pairs delicate savory chive crêpes with a warm tangle of leeks, peas, and buttery goat cheese. It feels elegant without being fussy, and the fresh chives bring a gentle oniony brightness that makes the whole plate taste vivid and look beautifully speckled.

Ingredients (for 2)

Chives — 1 small bunch — finely chopped and divided
All-purpose flour — 1/2 cup
Large eggs — 2
Whole milk — 3/4 cup
Unsalted butter — 2 tbsp + 1 tbsp — melted, with 1 tbsp reserved for the pan
Leek — 1 medium — white and light green parts thinly sliced and well washed
Fresh peas — 3/4 cup — shelled or thawed from frozen
Fresh goat cheese — 3 oz — softened
Crème fraîche — 2 tbsp
Lemon zest — 1 tsp — finely grated
Fresh tarragon — 1 tbsp — chopped
Mixed microgreens or baby salad leaves — 1 cup
Radishes — 2 — very thinly sliced
Edible flowers — a small handful — optional
Black pepper — 1/2 tsp — freshly ground
Olive oil — 1 tbsp
Salt — 1 tsp — divided

Preparation

Step 1 — 🥣🥚🌿

Whisk the flour, eggs, milk, 2 tablespoons melted butter, half the chopped chives, 1/4 teaspoon salt, and some black pepper until smooth. Let the batter rest for 10 minutes.
Step 2 — 🧀🍋🥄

Stir the goat cheese, crème fraîche, lemon zest, and 1 teaspoon chopped chives until smooth and easy to spread. Set aside.
Step 3 — 🍳🫛🧅

Heat the olive oil with 1/2 tablespoon butter in a skillet over medium heat. Cook the leek with a small pinch of salt for 5 to 6 minutes until soft. Add the peas and tarragon and cook 1 to 2 minutes more.
Step 4 — 🥞🔥🍽️

Heat a nonstick pan over medium heat and brush with some of the remaining 1 tablespoon butter. Pour in about 1/4 of the batter and swirl to coat the pan thinly. Cook until lightly golden, flip, and cook briefly on the other side. Repeat to make 4 crêpes.
Step 5 — 🧀🫛📦

Spread some whipped goat cheese over each crêpe. Add the warm leek and pea mixture, then fold each crêpe into quarters or rectangles.
Step 6 — 🥗🌸🫒

Toss the microgreens and radishes with a tiny drizzle of olive oil, a pinch of salt, and a little black pepper.
Step 7 — 🍽️🌿🌼

Place 2 filled crêpes on each plate. Add the salad on the side or on top, then finish with the remaining chives and edible flowers if using.
Step 8 — ✨🥞😋

Serve right away while the crêpes are warm and the filling is creamy.

A final fox tip

This dish nods to French crêperie brunches but feels fresher and less expected thanks to sweet peas, tarragon, and the fluffy goat cheese. For extra richness, top with a soft poached egg. If you want more texture, add toasted hazelnuts. Kids can help whisk the batter and scatter the flowers and chives over the finished plates.