Brie Butter Sauce Crepes
I’m really excited about today’s recipe for Brie Butter Sauce Crepes. Nothing says French cuisine to me like cheese, butter, wine, and crepes. And this recipe uses all of those elements to bring you an amazingly tasty and fun meal. You’ll almost believe that you’re in France! Well, almost!
I received the following goodies from The French Ministry of Agriculture, and all were just right to put me in a French state of mind!
- President butter (from Normandy, France)
- Mas de Daumas Gassac red 2015 – IGP St Guilhem-le-Désert – Cité d’Aniane. (red wine from Languedoc) and Mas de Daumas Gassac Rosé Frizant 2016 – IGP Pays d’Hérault (sparkling rosé wine from Languedoc)
- Le Châtelain brie (cheese from Raival in Meuse, France)
- Château D’Esclans, Whispering Angel rosé – AOC Côte de Provence (Rosé wine from Provence)
- Trimbach Riesling 2014 – AOC Alsace (Dry white wine from Alsace) and Trimbach Pinot Gris Reserve 2013 – AOC Alsace (Dry white wine from Alsace)
Have you ever tasted French butter? It’s so rich and creamy. So amazing! It really is different than regular grocery store varieties. And, that French Brie! Again, super creamy with a beautifully pungent quality. And, everyone knows that French wine rocks! What you may not know is how affordable these items can be. French Food and wines are not just for big occasions, but perfect for every day too.
French wines, cheeses, and butters can be an excellent pairing to any meal. So, after you make these Brie Butter Sauce Crepes, don’t forget to pour yourself a glass of wine!
The recipe for basic crepes below makes more crepes than you will need for the filling, but get lots of fun crepes to play with and try other fillings.
Make sure your crepe pan is well seasoned. If it isn’t, the crepes may stick to the pan. If you find this happening to you, re-season the pan by coating it with oil, heating it, remove from heat and allow it to cool, then wipe it clean. Repeat as necessary until the crepes don’t stick.
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- 2 tablespoons PRÉSIDENT unsalted butter
- 1 clove garlic, minced or crushed
- 2 tablespoons all-purpose flour
- ¼ cup dry white wine
- ½ cup milk, plus more if desired
- 4 ounces Brie (about ½ cup)
- pinch salt
- pinch of white pepper
- Crepes, recipe below
- Place butter and garlic in a small saucepan, and heat over medium heat. Once butter is melted stir in flour, and cook for 1 minute. Gradually add wine and milk, and cook, stirring constantly, until thickened. Stir in Brie, and heat until Brie melts and sauce is thick and smooth. Stir in additional milk if desired. Sauce will thicken as it cools. Add salt and pepper to taste.
- Spread Brie Butter Sauce over the inside of the crepe, and fold crepe into quarters. Drizzle with additional Brie Butter Sauce for serving, and garnish with fresh thyme, chives, or chopped tarragon if desired.
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 egg, lightly beaten
- 1 ¼ cups milk
- butter or olive oil for greasing the pan
- Put the flour and salt in a bowl and make a well in the center of the flour. Pour the egg and some of the milk into the well. Whisk the egg and milk, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a cup with a pour spout. Batter may be set aside at this point to rest if needed.
- Place a little butter or oil in a crepe pan or heavy bottomed skillet and heat until the butter begins to smoke. Pour off any excess fat, and pour a little batter into the pan, tilting the pan to coat the bottom with a thin layer of the batter. Cook 1-2 minutes until the underside of the crepe begins to turn golden brown.
- Flip the crepe with a spatula, and cook 30-45 seconds more, or until the second side is golden brown as well. Slide the crepe out of the pan. Continue cooking crepes in this manner, greasing the pan as necessary, until all batter is used.
Makes 8-10 crepes