These crepes are a lovely mix of spinach, creamy artichokes, and rich brie, all wrapped up in a delicate pancake. To top it off, a drizzle of sweet honey sauce makes every bite special!
Making these is a fun treat, and let’s be honest, who doesn’t love cheese in a crepe? I love serving them for brunch with friends—everyone’s smiling when they take a bite! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour works great for crepes. If you want a gluten-free option, try a gluten-free flour blend. I find that a cup for cup brand yields similar results!
Eggs: Use large eggs for the best consistency. If you’re looking for an egg-free version, you can try using 1/4 cup of unsweetened applesauce or mashed banana for each egg.
Brie Cheese: While Brie is creamy and delicious, you can substitute with Camembert or even goat cheese for a tangy twist. I love how goat cheese adds a nice bite!
Spinach: Fresh spinach gives the best texture and flavor, but if you have frozen on hand, just be sure to thaw and thoroughly drain it to prevent excess moisture.
What’s the Best Way to Cook Crepes?
Cooking crepes can be tricky, but here’s how to get them perfectly thin and cooked. Start with a hot, well-greased skillet. If the pan isn’t hot enough, your crepes won’t have that nice golden edge.
- Pour just enough batter into the pan—about 1/4 cup—for a thin layer.
- Immediately swirl the pan to spread the batter evenly. This is key for a beautiful crepe!
- Once you see the edges lifting and the surface looks set, it’s time to flip!
- Practice makes perfect—don’t worry if the first one isn’t flawless. They’ll taste great no matter what!
Enjoy making these delightful crepes! They’re perfect for brunch or a fancy dinner. 😊
Spinach Artichoke and Brie Crepes with Sweet Honey Sauce
Ingredients:
For The Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter, plus extra for cooking
- 1/4 teaspoon salt
- 1 teaspoon sugar (optional)
For The Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach (or about 10 oz frozen spinach, thawed and drained)
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup Brie cheese, rind removed and cut into small pieces
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
For The Sweet Honey Sauce:
- 1/4 cup honey
- 1 tablespoon butter
- Optional: a pinch of sea salt or a few fresh herbs for garnish (like chopped parsley)
Time Needed:
This recipe will take about 30 minutes to prepare and cook. You’ll spend approximately 15 minutes making the crepes, 10 minutes preparing the filling, and a few extra minutes to drizzle the honey sauce. It’s quick and absolutely worth it for a delightful meal!
Step-by-Step Instructions:
1. Make the Crepe Batter:
In a blender or a mixing bowl, combine the flour, eggs, milk, melted butter, salt, and sugar (if using). Blend or whisk until the mixture is smooth and free of lumps. Let the batter rest for at least 15 minutes to ensure fluffy crepes.
2. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Next, add the fresh spinach, cooking until it wilts. If using frozen spinach, just warm it through. Stir in the chopped artichoke hearts and cook for another 2 minutes. Remove from heat and allow it to cool slightly.
3. Mix the Cheeses:
In a medium bowl, combine the softened cream cheese, Brie pieces, Parmesan cheese, and the cooked spinach-artichoke mixture. Season with salt and pepper to taste, then mix until everything is well combined and creamy.
4. Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter. Pour about 1/4 cup of crepe batter into the pan, swirling it around to create a thin, even layer. Cook until the edges lift and the bottom turns golden, about 1-2 minutes. Flip the crepe and cook the other side for around 30 seconds. Place the cooked crepe on a plate and repeat with the remaining batter.
5. Assemble the Crepes:
Spoon a generous amount of the spinach-artichoke-brie filling onto one half of each cooked crepe. Fold the crepe over the filling, and then fold it again into a triangle or roll it up, according to your preference.
6. Make the Sweet Honey Sauce:
In a small saucepan, gently warm the honey and butter together over low heat until melted and combined. For a little extra flavor, you can add a pinch of sea salt or some herbs.
7. Serve:
Plate the filled crepes and drizzle the warm honey sauce over the top. Garnish with a sprinkle of fresh herbs if you like. Serve right away while they are warm and melty, and enjoy the elegance of this delicious dish!
Happy cooking and enjoy your Spinach Artichoke and Brie Crepes with Sweet Honey Sauce! 💖
Can I Use Low-Fat Milk for the Crepes?
Absolutely! Low-fat milk can be used as a substitute for whole milk. Just keep in mind that the crepes may be slightly less rich, but they’ll still turn out delicious!
Can I Prepare the Filling in Advance?
Yes! You can prepare the spinach-artichoke filling up to 2 days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, simply reheat it gently before assembling the crepes.
How Do I Store Leftover Crepes?
Place any leftover crepes in an airtight container and refrigerate for up to 3 days. To reheat them, simply warm each crepe in a skillet over low heat for a couple of minutes until heated through.
Can I Make This Recipe Gluten-Free?
Yes! You can easily make gluten-free crepes by substituting all-purpose flour with a gluten-free flour blend. Just ensure your other ingredients are also gluten-free for the best results!