Whether you need an elegant dessert or are looking for something to serve at brunch, these crêpes are the perfect choice! They have just the right amount of sweetness from the strawberries and honey butter, which serves as the perfect accent to the rich and creamy brie cheese. To add some crunch, each crêpe is topped with toasted almonds and fragrant fresh basil. This is a light and elegant way to prepare crêpes!
- Many people wonder if it is alright to eat the rind on brie. It certainly is, the rind gives this creamy cheese so much flavor. However, the rind can easily be removed if you’d prefer. Place the brie wheel in the freezer for about 30 minutes so that it gets very cold but does not freeze. Then take a sharp knife and remove the rind. Cut the remaining brie into wedges before adding to your crêpe.
- These crêpes can be made a few hours ahead of time. Once crêpes are prepared, place covered baking sheets in the refrigerator until needed. Since crêpes will now be cold, increase the bake time to 15-20 minutes or until the cheese melts. Additionally, the batter can be made a day or two ahead of time and kept refrigerated until ready to prepare.
- Toasting almonds really enhances the flavor and crunch. If you purchase nuts that are not toasted, place them in a large skillet over medium heat. Cook the nuts until they begin to brown, stirring often. Remove the skillet immediately from the stove and continue to stir for a few minutes. Nuts will continue to brown even after they are removed from heat.
- 3 Tablespoons Unsalted Challenge Butter, melted (plus additional 1 teaspoon for crêpe pan)
- 1 cup milk
- 3 large eggs
- 1 cup flour
- 2 Tablespoons sugar
- ¼ teaspoon salt
- 12 Tablespoons Challenge Butter
- ¾ cup honey
- 2 cups diced fresh strawberries
- 16 strawberry slices for garnish
- 1 (8 ounce) wheel of brie cheese, cut into 16 wedges
- ½ cup toasted slivered or sliced almonds
- 3 Tablespoons diced fresh basil
1Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results, refrigerate the batter for at least an hour before use. (Batter can be prepared a day or two ahead of time.)
2Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crêpes start sticking.)
3Pour ¼-cup of batter into the center of the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpes to a wire rack to cool, flipping so that the first side is down.
4Repeat until batter is used up – usually about 10 to 12 crêpes. Alternate stacking crêpes between 2 stacks on a wire cooling rack. (crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for a couple of days.)
1To prepare, have 2 baking sheets ready for crêpes. Preheat the oven to 350 degrees.
2Place butter in a 10–12-inch skillet over medium low heat. Once melted, stir in honey.
3You will need 8 crêpes for this recipe. Place each crêpe in a pan with honey butter, coating each side well. Transfer immediately to the baking sheet. Repeat this step for each crêpe. Place 4 crêpes on each sheet.
4Line 2 wedges of brie down the center of each crêpe. Divide diced strawberries among crêpes. Roll crêpes, or fold in half, then half again, to create a triangular shape.
5Place crêpes in the oven for 10 minutes or until the cheese is melted and crêpes are warmed through.
6To serve, place a crêpe on a serving dish. Drizzle with any remaining honey butter. Garnish with a sprinkle of toasted almonds, fresh basil, and 2 slices of fresh strawberries.