Difficulty - Moderate
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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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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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This classic French flatbread combines a crisp crust with smooth caramelized onions and zesty cumin seeds – the perfect accompaniment to Ile de France ® Le Brie and a French creamy blue cheese like St. Agur ® on your spring cheeseboard.