Lets be honest, I’ve never met a crepe I didn’t like.
Just like chocolate, I was brought up to adore crepes. Typically, my mom would always be all about ice cream, but since I started making them, and letting my imagination run a little wild, we’ve realized that savory are just as delicious as the sweet!
So, on a totally random note, lets talk about colleges. My younger brother is looking into colleges to transfer to for next year (he has been attending Colorado Mountain College online) and so far he has the University of South Carolina on his list. That’s it.
I keep telling him he has got to go look at other schools (his grades are pretty good), but he’s a little unmotivated. SO, I am trying to be the best big sister and help him out, but ahh…I got nothing.
So tell me, what are some good schools along the East or West coast. He does not want to be in the middle of the country, so you know, California, South Carolina, North Carolina – places like that.
I am all for him staying in Colorado, but ya, he’s not really into that. Any suggestions?
And double also? After spending a week in Florida and doing a decent amount of cooking? I am realizing that cooking and baking at sea level is about ten times better than cooking at 10,ooo feet.
Not going to lie, being in Florida made me second guess where I live about a million and one times.
Things grow in Florida. Where I live, things freeze…even in the summer.
Ok, ok. Done with my personal babbles, on to pretzel crusted chicken and brie crepes!
I decided to do a crusted chicken with crushed pretzels, walnuts and a little seasoning. You could even make the chicken for dinner and then use the leftovers for these crepes. Double meals. Yes!
I have done a ton of sweet crepes lately, so when the idea for a savory crepe came to mind, I went with it. I then proceeded to add lots and lots of brie cheese because well, crepes and brie and honey mustard just sounded like a really delicious combo.
Honestly, all I really NEED in the crepes are some melty brie and honey mustard. I mean, the other stuff is good, but the brie and honey mustard are where it’s at.
It’s sort of like a fancy grilled cheese, but obviously so much better. HELLO, they’re with crepes!?!
These crepes are so fun, quick and easy. Perfect for upcoming Mother’s Day or really just spring and summer in general.
The rest is simple, feel free to adapt as you like, but like I said, just make sure to include the brie and honey mustard. As long as you have them, you will be golden.
Oh but wait, that salsa. Yes, you MOST DEFINITELY NEED that salsa. Duh.
Honey Mustard Pretzel Crusted Chicken and Brie Crepes with Strawberry Basil Salsa.
Servings: 4 Crepes
Calories Per Serving: 934 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Pretzel Crusted Chicken + Crepes
- 1 pound boneless skinless chicken tenders (or 2 large breasts cut into tenders)
- 2 egg whites
- 1/4 cup dijon mustard
- 1 tablespoon honey
- 1 teaspoon seasoned salt
- 1 1/4 cups crushed thin pretzel twists
- 1/2 cup toasted walnuts crushed
- 4 large [whole grain crepes | https://www.halfbakedharvest.com/caramelized-peach-cherry-prosciutto-gorgonzola-salad-wbuckwheat-crepes/] or flour tortillas*
- 8 ounces brie sliced
- 1 cup fresh spinach
Honey Mustard Dressing
- 2 cups fresh strawberries diced
- 1 small avocado pitted + diced
- 1 small jalapeno seeded+ chopped
- 1/2 cup fresh basil chopped
- juice of 1 lime
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the honey, mustard, egg whites and seasoned salt, whisk well. Toss the chicken in the honey mustard wash and set aside. In a shallow bowl, combine the crushed pretzels and walnuts.
- Remove one piece of chicken at a time from the mustard wash. Place in the pretzels crumbs and then use your fist to pound the pretzels onto the chicken. Place on the prepared baking sheet and repeat with remaining chicken. Mist the tops of the pretzel crusted chicken with nonstick spray.
- Bake in the oven for about 20-25 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Slice the chicken into thin strips.
- While the chicken cooks combine all the ingredients for the dressing in a small bowl or glass jar. Whisk well and adjust seasoning to taste. Any leftovers can be stored in the fridge.
- In a bowl, combine the strawberries, avocado, jalapeno, basil and lime juice. Gently toss and season with salt if desired. Store in the fridge.
- Heat a large skillet oven medium heat and add 1 tablespoon butter or olive oil. Working with one crepe at time lay the crepe flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Next, layer on the spinach and sliced chicken. Drizzle the chicken with the honey mustard dressing and then add a little salsa. 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 remaining crepes. Drizzle with the honey mustard dressing. EAT!
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*This is my favorite [buckwheat crepe | https://www.halfbakedharvest.com/caramelized-peach-cherry-prosciutto-gorgonzola-salad-wbuckwheat-crepes/] and this is my favorite [whole wheat crepe | https://www.halfbakedharvest.com/spinach-artichoke-and-brie-crepes-with-sweet-honey-sauce/]. You may also use tortillas if you'd prefer.
And now you are golden!