Spinach Artichoke and Brie Crepes with Sweet Honey Sauce

An indulgent crepe recipe

👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 35 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●saucepan
●blender
●food processor
●whisk
●pan
●cutting board
●skillet
●oven
●pot
●sauce pot

📝 Preparation Steps

Start by making the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about ⏱️ 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for ⏱️ 30 seconds or until well combined. Place the crepe batter in the refrigerator for about ⏱️ 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to ⏱️ 48 hours.

butter3 tablespoons

Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for ⏱️ 30 seconds and flip. Cook for another ⏱️ 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.

butter3 tablespoons

Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for ⏱️ 2 minutes. Stir in spinach and artichokes, cooking for ⏱️ 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.

olive oil2 tablespoonscup olive oil1/4garlic (minced)2 clovesfresh spinach1 (8 ounce) bag

Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.

olive oil2 tablespoonscup olive oil1/4honey3 tablespoons

Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about ⏱️ 2-3 minutes and then flip and cook another ⏱️ 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!

fresh spinach1 (8 ounce) baghoney3 tablespoons

Nutrition Facts

calories

387 kcal

fat Content

38 g

serving Size

1 serving

fiber Content

3 g

sugar Content

11 g

sodium Content

834 mg

protein Content

16 g

cholesterol Content

113 mg

carbohydrate Content

30 g

saturated Fat Content

14 g

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