Brie and Chutney Crêpe Triangles

recipe
Notes: If making up to 1 day ahead, cover and chill; bake uncovered. Serve these sweet-savory crêpes for breakfast, as a light lunch with salad, or as a first course at dinner.

Yield:

Makes 4 first-course servings

Recipe from

Sunset

Nutritional Information

Calories 723
Caloriesfromfat 46 %
Protein 24 g
Fat 37 g
Satfat 6 g
Carbohydrate 70 g
Fiber 0.6 g
Sodium 1335 mg
Cholesterol 215 mg

Ingredients

16 to 24 pecan halves
1 tablespoon melted butter or margarine
1 cup Major Grey chutney
3/4 pound firm-ripe brie cheese

Preparation

1. In a small bowl, mix pecans with butter.

2. Lay crêpes on a counter in a single layer, pale side up. Spread each crêpe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths. Distribute cheese evenly over crêpes. Gently fold each crêpe in half over filling, then in half again to make a triangle. Set filled crêpe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crêpe.

3. Bake in a 400° regular oven or 375° convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crêpes to plates.

Note:

February 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note