Description
These buckwheat crepes are a delightful combination of creamy brie, spicy jalapeño, and sweet raspberry preserves, perfect for a special breakfast or brunch.
Ingredients
Units
Scale
- 1 recipe of basic buckwheat crepes (see link in blog post for recipe)
- 8 ounces brie, sliced
- Bonne Maman Raspberry Preserves
- 1 jalapeño, seeded (if desired) and thinly sliced
Instructions
- Prepare the buckwheat crepes according to the linked recipe in the blog post.
- In a small saucepan, warm 1/4 to 1/3 cup of Bonne Maman Raspberry Preserves over low heat just until the preserves begin to melt.
- Spread each crepe with a thin layer of the warmed raspberry preserves.
- Place two thin slices of brie on top of the preserves on each crepe.
- Add a few slices of jalapeño on top of the brie, adjusting the amount to taste.
- Fold the crepe over the filling and serve immediately while the brie is still warm and slightly melted.
Notes
For a milder flavor, remove the seeds from the jalapeño. These crepes are best served immediately while the brie is warm and melted. You can prepare the crepes in advance and reheat them slightly before assembling. Store any leftover crepes in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 320
- Sugar: 12
- Sodium: 420
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 12
- Cholesterol: 50