Brie And Chutney Crepe Triangles Recipe

1. 1

   In a small bowl, mix pecans with butter.

2. 2

   Lay crepes on a counter in a single layer, pale-side up.

3. 3

   Spread each crepe with about 2 Tbsp.

4. 4

   chutney.

5. 5

   Thinly slice cheese, including rind, and cut into about 1-inch lengths.

6. 6

   Distribute cheese proportionately over crepes.

7. 7

   Gently fold each crepe in half over filling, then in half again to make a triangle.

8. 8

   Set filled crepe triangles slightly apart on a 12- by 15-inch baking sheet.

9. 9

   Lay 2 or possibly 3 pecan halves on each crepe.

10. 10

    Bake in a 400 degree regular oven or possibly 375 degree convection oven till cheese melts and nuts are lightly toasted, 6 to 9 min.

11. 11

    With a wide spatula, transfer crepes to plates.

12. 12

    This recipe yields 4 first-course servings.

13. 13

    Comments: If making up to 1 day ahead, cover and chill; bake uncovered.

14. 14

    Serve these sweet-savory crepes for breakfast, as a light lunch with salad, or possibly as a first course at dinner.

No additional tips available.