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.
How to Make It
Step 1
1
In a small bowl, mix pecans with butter.
Step 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.
Step 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.
Ingredients
16 to 24 pecan halves
1 tablespoon melted butter or margarine
1 cup Major Grey chutney
3/4 pound firm-ripe brie cheese
Directions
Step 1
1
In a small bowl, mix pecans with butter.
Step 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.
Step 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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