Brie And Chutney Crêpe Triangles

1. 1

   In a small bowl, mix pecans with butter.

2. 2

   Lay crepes on a counter in a single layer, pale side up. Spread each crepe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths. Distribute cheese evenly over crepes. Gently fold each crepe in half over filling, then in half again to make a triangle. Set filled crepe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crepe.

3. 3

   Bake in a 400u00b0 regular oven or 375u00b0 convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crepes to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.