Buckwheat Crepes With Brie + Honey Sauteed Swiss Chard

• 1/2 cup buckwheat or all-purpose flour
• 2/3 cup milk
• 2 large eggs
• 3 tablespoons melted salted butter, divided
• Kosher salt and freshly ground black pepper
• 8 ounces brie, thinly sliced
• 2 bunches Swiss chard, leaves sliced into 2-inch pieces
• 2 teaspoons honey
• 2 teaspoons red-wine vinegar

1. Combine milk, eggs, 1 tablespoon butter, 1/2 teaspoon salt and flour in a blender; blend to combine (about 1 minute).
2. Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough batter to thinly coat bottom of skillet, swirling pan while pouring (about 1/4 cup batter). Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining batter and stack crepes as they are cooked.
3. While crepes cook, heat remaining 1 tablespoon butter in a separate medium skillet over medium heat. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Stir in honey and vinegar.
4. To assemble crepes, fold each crepe in half. Arrange brie slices on crepes, then top with sauteed chard. Fold crepes into thirds and serve.

buckwheat, milk, eggs, butter, kosher salt, brie, swiss chard, honey, redwine vinegar

Taken from food52.com/recipes/21697-buckwheat-crepes-with-brie-honey-sauteed-swiss-chard (may not work)