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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.
Not pretty.
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.
Fun.
Not.
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?
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
I just made them for lunch ! this time I didn’t have the honey on hand but tomorrow I shall make the crepes again and add your honey sauce !
This was so VERY delicious ! It felt better than eating at a restaurant !
What a great idea, thanks so much for sharing !
Best wishes
Hey Marie,
Happy Friday!! I am thrilled to hear that this recipe was such a hit! Thanks so much for giving it a try!😎☀️ xT
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.
I am SO happy to hear that! And Happy Birthday! Thank you Wendy! xTieghan
wow!! this trick sounds a bit crazy but it realy works, I love it..
Thank you os much Anamika! xTieghan
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
Thank you so much Kristen! xTieghan
Spelling mistake at beginning. Have you “masted” crepes?? Pictures look good.
Thank you so much Anne!
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!
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.
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! 🙂
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!
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!
What a wonderful recipe! But not like brie cheese. There is the possibility to exchange for another, if so, what?
Thanks
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.
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!!!
Question for you, I am not a fan of brie, is there another cheese that would work or can you do without?
Use your favorite melty cheese, anything you love will be a great! THANKS and enjoy!
Mozzarella, fontina or swiss would all be great. Do any of those work?
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!