Spinach Artichoke and Brie Crepes with Sweet Honey Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate crepes filled with spinach, artichoke, brie, and herbs, drizzled with a sweet honey sauce. Elegant and indulgent with savory-sweet balance. A French-inspired vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggs
- 3/4 cup milk (I use 2%)
- 1/2 cup white whole wheat flour or whole wheat pastry flour
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 1/4 teaspoons salt
- 1/2 cup water
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper (optional)
- 1 (8 ounce) bag fresh spinach
- 1 (12 ounce) jar marinated artichoke hearts (drained and chopped)
- 1/4 cup parmesan cheese (freshly grated)
- 1 (8 ounce) brie wheel (sliced into slices)
- 1/4 cup olive oil
- 3 tablespoons honey
- 1/4 cup fresh parsley (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 15m
- Sodium
- 757mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 221mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 757MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.