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So I realized two things over the weekend.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/

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.

Not pretty.

But I am proud to say I have masted the art of crepe making. Yes!Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/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.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/

Oh, and something else I am also just realizing?

It is the first full week of May!

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/

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.

Fun.

Not.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/

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?

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce-17

Anyway, crepes?

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.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 crepes
Calories Per Serving: 531 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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Ingredients

Whole Wheat Crepes

Filling

  • 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 ounce) bag fresh spinach
  • 1 (12 ounce) 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

Instructions

  • 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!
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Spinach Artichoke and Brie Crepes with Sweet Honey Sauce | https://www.halfbakedharvest.com/

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!

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Comments

  1. 5 stars
    To be fair, I did not make these crepes myself… I made my boss provide them for my work birthday celebration, instead of cake. O.M.G. they are so good. SO GOOD! I’m sure I will be making them myself sometime in the near future.

  2. 5 stars
    This was a delicous surprise from a ‘not a fan of the artichoke’! I did modify the recipe by adding cooked maple bacon crumbled and oh my….delish! Everything about this recipe was amazing and truly made me feel like a chef! A million thanks!
    With gratitude,
    Kristen

  3. Hi! I would like to make these ahead for an upcoming event and freeze them. Do you think it will work if I make them completely, frying on both sides for 2-3 minutes and immediately freeze then from frozen heat on 400 for 10 minutes or so right before serving that would be successful?! Of course not drizzle with honey/olive oil/parsley until serving!! I read somewhere that Brie doesn’t freeze well. CAN’T WAIT! Thanks so much!

  4. Hi,
    I am kind of new to cooking and I have a question about the units on your recipe. What do the numbers after some of the ingrediens mean?
    Like- 1 ounces bag fresh spinach 8-12. Is that 8-12 leaves of spinach? 8-12 1-ounce bags?
    1 ounces jar marinated artichoke hearts drained and chopped- I’m guessing this is 12 hearts.
    1 ounce brie wheel sliced into slices, 8- Probably 8 slices, but I want to check just in case.

    1. So sorry for the trouble. This recipe has been fixed to read correctly. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. Im excited to say i have all the ingredients and i can’t wait! I was directed here from myfitnesspal and it states this is under 400 calories but i cannot find the nutritional info. Can you direct me to that? thanks!

    1. Hi Mica! I actually do not provide nutritional information for my recipes, but I think if you put each ingredient into myfitnesspal it will show you the calories. Sorry about this! I hope you enjoy it, thanks!

  6. What a wonderful recipe! But not like brie cheese. There is the possibility to exchange for another, if so, what?

    Thanks

  7. I barely followed the recipe..
    Didn’t leave the batter to set, I didn’t use full artichoke hearts (just a dip) etc etc

    But it turned out DELICIOUS! The flavor combo was heavenly.

  8. Wow, these are just what I am looking for as an appetizer for a dinner party this weekend. Delightful flavors that are saying, “Springtime” to me! Thank you!!!

  9. Thank you, my mother was an amazing crepe maker, I actually still have her 1973, crepe machine…
    I have thought many times of starting to make them for my daughter, this recipe is beautiful and reminds me of her! This will be dinner very soon!