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Brie and Chutney Crêpe Triangles

Yield Makes 4 first-course servings
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.


  • 16 to 24 pecan halves
  • 1 tablespoon melted butter or margarine
  • 8 thin crêpes (7 or 8 in.)
  • 1 cup Major Grey chutney
  • 3/4 pound firm-ripe brie cheese

Nutrition 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

How to Make It

  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.