Brie and Chutney Crêpe Triangles

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

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Nutritional Information

Amount per serving
  • Calories: 723
  • Calories from fat: 46%
  • Protein: 24g
  • Fat: 37g
  • Saturated fat: 6g
  • Carbohydrate: 70g
  • Fiber: 0.6g
  • Sodium: 1335mg
  • Cholesterol: 215mg


  • 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


  1. 1. In a small bowl, mix pecans with butter.
  2. 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. 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.
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