Course - Entree
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Preparation time: approx. 40 minutes
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Preparation time: 20 minutes Cooking time: 20 to 30 minutes
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Prepared by Philippe Feret for Ile de France Cheese
at Brasserie Julien, New York.
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Chef: Pascal Oudin
Shot at Pascal's on Ponce, Miami , Florida
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This recipe features light, delicate crèpes wrapped around lightly creamed spinach and thin slices of Brie. Caramelized onions and red peppers provide a festive topping. These crèpes can be made ahead of time, and warmed just before serving, making them an ideal holiday appetizer or meal. Don’t be discouraged if the first crèpe sticks to the bottom of the skillet; the first crèpe almost never comes out well. The batter needs to sit for at least 30 minutes and up to 6 hours before cooking, so be sure to plan accordingly.

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Coupled with a glass of oaky Chardonnay, this delicious dish will warm you from the inside out
This pasta dish can be used as a simple, last-minute meal, or as part of an elegant dinner menu. The Brie is “marinated” with olive oil, pepper, fresh cubed tomatoes and thin strips of fresh basil and then tossed with hot linguine and roasted cloves of garlic. The heat of the pasta causes the Brie to just begin to melt and create a creamy, tomato and basil-flavored sauce. Serve with a large mixed green salad and warm crusty bread or rolls.  
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