The savory begins with depth.
Comté Cheese aged for 24 months carries a quiet intensity—nutty, slightly sweet, with a firm bite that melts into silk when warmed. Paired with the delicate saltiness of Prosciutto di San Daniele, it settles into the earthy softness of buckwheat crêpes, creating something both rustic and refined.
Then, a shift.
The sweet crêpe softens the experience. Beillevaire Crème Pistache brings a mellow richness, while Beillevaire Skyr adds a clean, tangy contrast. With fruit, it opens up—lighter, brighter, almost effortless.
Beillevaire Buckwheat Crêpes (4 pcs) Comté Cheese (300–350g, portioned across 4 crêpes) San Daniele Ham (100g, portioned) Egg (not included)
To prepare: Warm the crêpe in a pan, layer cheese and ham, then add an egg at the center. Fold the edges inward and cook until the whites are set and the yolk remains soft.
Optional: black pepper, truffle honey, or a touch of butter.
Beillevaire Crêpes (4 pcs) Crème Pistache Skyr Recommended additions (not included): Fresh bananas or berries, honey, crushed nuts.
To prepare: Spread pistachio cream over a warm crêpe, add a spoonful of skyr and your preferred fruitsm nuts etc. and fold.
Serves: 2–4
There are mornings that rush you forward.
And there are mornings that ask you to stay.
This one begins with something grounding—warm, savory, held together by heat and intention. Then it softens, opening into something lighter, a quiet sweetness that lingers without asking for too much.
Two movements. One table. A pause you can taste.
Keep refrigerated upon arrival.
Best consumed within 3–5 days. Reheat crêpes gently on a pan for best texture. Store cheese wrapped in parchment or wax paper to maintain quality.