Brie And Chutney Crepe Triangles Recipe

• 16 x pecan halves - (to 24)
• 1 Tbsp. melted butter or possibly margarine
• 8 x Thin Crepes, 7" or possibly 8" dia (see recipe)
• 1 c. Major Grey chutney
• 3/4 lb hard-ripe brie cheese

1. In a small bowl, mix pecans with butter.
2. Lay crepes on a counter in a single layer, pale-side up.
3. Spread each crepe with about 2 Tbsp.
4. chutney.
5. Thinly slice cheese, including rind, and cut into about 1-inch lengths.
6. Distribute cheese proportionately over crepes.
7. Gently fold each crepe in half over filling, then in half again to make a triangle.
8. Set filled crepe triangles slightly apart on a 12- by 15-inch baking sheet.
9. Lay 2 or possibly 3 pecan halves on each crepe.
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. With a wide spatula, transfer crepes to plates.
12. This recipe yields 4 first-course servings.
13. Comments: If making up to 1 day ahead, cover and chill; bake uncovered.
14. Serve these sweet-savory crepes for breakfast, as a light lunch with salad, or possibly as a first course at dinner.

pecan, butter, major, brie cheese

Taken from cookeatshare.com/recipes/brie-and-chutney-crepe-triangles-92225 (may not work)