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
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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. 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.
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