Sunday yummie!

Today it's a lazy, cosy sunday. And for that we have the perfect soul food: Yummie crêpes filled with spinach, artichoke and brie. Delicious and easy to make. Have a try.


Spinach, artichoke and brie crêpe with sweet honey sauce

Whole wheat crêpes
2 eggs
3/4 cup soy milk
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
3 tbsp margarine
1/4 tsp salt
1/2 cup water

Filling
2 tbsp olive oil
2 cloves garlic, minced
1 bag fresh spinach
1 jar marinated artichoke hearts, drained and chopped
1/4 cup parmesan cheese
1 brie wheel, sliced into slices
salt + pepper

Sweet honey sauce
1/4 cup olive oil
3 tbsp honey
1/4 cup fresh parsley, chopped


Start by making the crêpes. Add margarine 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 the heat and set aside.
Combine all the remaining ingredients in a blender or food processor. Add the browned margarine and pulse for 30 seconds or until well combined. 

Heat a pan and add 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 crêpes.

Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt and pepper and cook for 2 minutes. Stir in spinach and artichokes, cook for 5-6 minutes until the spinach is fully wilted. Reduce the heat to low and stir in the parmesan cheese, then turn off the heat. Remove from the skillet.

Whisk together the olive oil and honey. Place it in a small sauce pot and warm through. Keep  it warm until ready to use.

Wipe the skillet clean and heat over medium-low heat. Working with one crêpe at time lay it flat in the skillet. Lay a few slices of brie on one quarter of the crêpe.  Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crêpe 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 the remaing crêpes until the brie and filling are gone. 

Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crêpes with the warm honey sauce and dig in!

Half Baked Harvest