Spinach Artichoke and Brie Crepes

This recipe was lurking on my Pinterest board for quite a while, I have made crepes once for the blog and have not made them since because my first attempt did not go well. I decided to give these savory crepes a try for dinner. After one or two just-okay attempts at making the crepes, I created a video to help you with the experience, you will find the video below.

I had some leftover filling, check out tomorrow's post to see how I used the leftovers.

Recipe from Half Baked Harvest.

-2 large eggs
-3/4 cup milk (I use 2%)
-1 cup all-purpose flour
-3 tablespoons butter
-1/4 teaspoons salt
-1/2 cup water
-2 tablespoons olive oil
-2 cloves garlic, minced
-1/4 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon crushed red pepper 
-1 (8-12 ounces) bag fresh spinach
-1 (12 ounces) jar marinated artichoke hearts, drained and chopped
-1/4 cup parmesan cheese, freshly grated
-1 (8 ounce) brie wheel, sliced into slices

-Honey, for serving

To make the batter, heat butter in a small saucepan 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 large mixing bowl. Add the browned butter and stir until well combined. Set aside for half an hour to forty-five minutes to let the bubbles settle.

Meanwhile, make the filling. Heat olive oil in a pan. Saute the garlic and seasoning until fragrant. Add the artichokes and spinach. Saute for 5-6 minutes. Stir in the parmesan cheese and then set aside.

To make the crepes, heat a 12 inch non-stick pan. Coat the pan in cooking spray. 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. (See video below for the cooking portion) I stacked mine in between layers of paper towels to keep them apart.

Once you have all of your crepes, return them one at a time to the skillet, fill half with filling. Add brie slices and fold over.

Cook until brie is melted and both sides are golden, flipping once. Repeat with the remaining crepes. Serve drizzled with honey.

These took a while to make -- I wish I had tried to prepare these on a weekend instead of a weeknight. This would have been a nice, fancy date night type of dinner as opposed to a dinner that I prepared after work. The original post had a honey sauce that Dave wasn't thrilled about once we prepared it, so we ended up using plain honey instead. The honey added a nice sweet element to the savory filling. 


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