Ingredients:
16 -24 pecan halves
1 tablespoon melted butter or 1 tablespoon margarine
8 thin crepes ( 7 or 8 in.)
1 cup Major Grey chutney
3/4 lb firm-ripe brie cheese
Directions:
In a small bowl, mix pecans with butter.
Lay crepes on a counter in a single
layer, pale side up. Spread each crepe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths.
Distribute cheese evenly over crepes. Gently fold each crepe in half over filling, then in half again to make a triangle.
Set filled crepe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crepe.
Bake in a 400F regular oven or 375F convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crepes to plates.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.