So I realized two things over the weekend.
First, I have become a pro at making crepes. The first time I made crepes they turned out highly sub-par and I am pretty sure half of them tore and the other were highly deformed. Highly deformed means large holes. Large holes means the fillings WILL leak out.
But I am proud to say I have masted the art of crepe making. Yes!Second, brie is the most buttery, delicious, melty cheese. And brie stuffed in a crepe with spinach and artichokes and then drizzled with a sweet honey sauce is roll your eyes back good.
Really, I think you will all agree with me on that one.
Oh, and something else I am also just realizing?
It is the first full week of May!
Really, how the heck did that happen.
Time is flying before my eyes. I really wish I could just hit the pause button. My life, and pretty much everyone else’s lives around me, have been go, go, go. Non-stop.
In less than a month we’ll be packing up and heading to Oregon for the summer (oh someone please help me find a way out of this one!). Wait I take that back we’ll be heading to Oregon for our second round of winter.
Please tell me you guys have fun, laid back summer plans?
Lots of cold ice cream on hot day’s? Grilling up good summertime food? Enjoying the HEAT and the SUN!
I will live vicariously through you guys, K?
My mom loves crepes. Which is why I absolutely had to master crêpe making. Which in all honesty I am making sound much worse than it is. Really it’s pretty much like cooking a pancake, except you gotta swirl that pan so you get a nice thin crêpe. Then you just carefully flip and your done, in like two minutes. Pretty simple. Your first couple may be flops, but after two or three you’ll get the hang of it!
And really you gotta make the crepes so you can eat the filling. Spinach and artichokes and brie!
Then the honey sauce. You gotta do the honey sauce. It’s warm and sweet and is SO good with the brie.
Oh yeah, the brie. It’s melty, it’s buttery and it is so crazy good with the honey. And the crepes. And the spinach. And the artichokes. Oh, Oh , Oh and I am pretty sure if you make these for your mom (or you tell your kids to make them for you) you’ll be her new favorite child. Unless of course you are her only child, in which case you will have cemented your place in her heart for many years to come.
- Whole Wheat Crepes
- 2 large eggs
- 3/4 cup milk (I use 2%)
- 1/2 cup white whole wheat flour or whole wheat pastry flour
- 1/2 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 (optional)
- 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
- Sweet Honey Sauce
- 1/4 cup olive oil
- 3 tablespoons honey
- 1/4 cup fresh parsley, chopped
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.
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.
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.
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.
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!
Final thoughts? Brie + crepes are awesome, but they are even better with some honey! ….Oh, and time NEEDS to slow down! Like way, way, down!
If you make this recipe, be sure to tag your photo #halfbakedharvest.