Description
A sophisticated and light savory crepe featuring whole wheat batter molten Brie cheese and a botanical spinach-artichoke filling.
Ingredients
-
1/2 cup whole wheat flour.
-
1/2 cup all-purpose flour.
-
3/4 cup milk.
-
3 tbsp browned butter.
-
8 oz fresh spinach.
-
12 oz marinated artichoke.
-
8 oz Brie wheel.
-
3 tbsp honey.
-
1/4 cup fresh parsley.
Instructions
-
Brown butter in a pan then blend with flours milk eggs and water; rest batter for 30 minutes.
-
Fry 1/3 cup portions of batter in a non-stick pan until lacy and golden.
-
Sauté garlic spinach and artichokes in olive oil until wilted then stir in Parmesan.
-
Place Brie slices and vegetable filling on one quarter of each crepe and fold twice.
-
Cook the triangles in a skillet until the cheese is molten and gooey.
-
Whisk warm olive oil and honey then stir in parsley for the sauce.
-
Drizzle the sauce over the warm crepes and serve immediately for a professional finish.
Notes
-
Resting the batter is the secret to a professional-grade tender crepe that won’t tear during the fold.
-
Using marinated artichokes in oil provides the high-end savory depth necessary for these Brie Crepes.
-
This dish is perfect for brunch and can be stored for up to 3 days in the fridge.
- Prep Time: 35 mins.
- Cook Time: 15 mins.
- Category: Breakfast.
- Method: Pan-Frying.
- Cuisine: French-American Fusion.
Nutrition
- Serving Size: 1 crepe.
- Calories: ~ 387 kcal.
- Sugar: ~ 10g.
- Sodium: ~ 420mg.
- Fat: ~ 26g.
- Saturated Fat: ~ 14g.
- Unsaturated Fat: ~ 12g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 28g.
- Fiber: ~ 4g.
- Protein: ~ 12g.
- Cholesterol: ~ 115mg.
Keywords: Brie Crepes, Savory Crepe Recipes, Spinach Artichoke Filling, Healthy Brunch Ideas, Honey Parsley Sauce, New York Recipe.