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Brie and Chutney Crêpe Triangles

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
Step 1

In a small bowl, mix pecans with butter.

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 723Calories from Fat 46
% Daily Value *
Total Fat 37g57%

Saturated Fat 6g30%
Cholesterol 215mg72%
Sodium 1335mg56%
Total Carbohydrate 70g24%

Dietary Fiber 0.6g3%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.