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 crêpes on a counter in a single
Layer, pale side up. Spread each crêpe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths.
Distribute cheese evenly over crêpes. Gently fold each crêpe in half over filling, then in half again to make a triangle.
Set filled crêpe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crêpe.
Bake in a 400° regular oven or 375° convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crêpes to plates.
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