The fresh spinach, marinated artichoke hearts, and creamy Brie cheese inside these savory crepes make them taste great. They are a tasty and classy meal when served with a sweet honey sauce.
Ingredients: For the Crepes:. 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. Pinch of salt. For the Filling:. 2 cups fresh spinach leaves. 1 cup marinated artichoke hearts, chopped. 8 ounces Brie cheese, sliced. For the Sweet Honey Sauce:. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 tablespoon fresh lemon juice. 1/4 teaspoon crushed red pepper flakes. Salt and pepper to taste. Additional butter for cooking.
Instructions: In a blender, combine the crepe ingredients - flour, eggs, milk, melted butter, and a pinch of salt. Blend until smooth. Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter to grease the pan. Pour a ladleful of the crepe batter into the pan, swirling it to evenly coat the bottom. Cook for about 2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining batter to make several crepes. In a separate pan, wilt the spinach leaves over medium heat until they're just wilted. Remove and set aside. To assemble the crepes, place a few slices of Brie cheese on each crepe. Top with wilted spinach and chopped artichoke hearts. Fold the crepes in half, then fold them in half again to form triangles. Place them back in the skillet and cook for a few minutes on each side until the cheese is melted and the crepes are heated through. For the sweet honey sauce, whisk together honey, Dijon mustard, fresh lemon juice, crushed red pepper flakes, salt, and pepper in a small bowl. Drizzle the sweet honey sauce over the crepes before serving. Enjoy your Spinach Artichoke and Brie Crepes with Sweet Honey Sauce!
Prep Time: 20 minutes
Cook Time: 20 minutes
natalie sandifer
