Nothing says French cuisine to me like cheese, butter, wine, and crêpes. 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!
This recipe for delicious savory Brie Butter Sauce Crepes has a luscious buttery garlic cheese sauce filling inside easy-to-make homemade crepes. These will be a perfect addition to any brunch or try them for a light French lunch.
Perfect for breakfast, lunch, or dinner, hot or cold, on a plate or wrapped up to-go… there’s no wrong way to enjoy a crepe.
HOW TO MAKE CREPES
MAKE THE BATTER
To make the batter, combine the flour and salt in a bowl. Make a well in the center of the flour, and pour in the beaten egg and some of the milk. Whisk the mixture to a smooth paste. Then whisk in the remaining milk.
COOK THE CREPES
Set the batter aside and prepare the crepe pan or non-stick skillet.
Set the pan over medium heat.
Rub a little butter in the pan, and heat until the butter begins to smoke. Pour off any excess fat, and pour a little batter, about ¼ cup, into the pan, tilting and swirling the pan to coat the bottom with a thin layer of the batter.
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 and onto a plate. I like to cover them with a clean cotton towel so they stay warm and don’t dry out.
Continue cooking crepes in this manner, greasing the pan with butter or oil as necessary, until all batter is used.
BRIE BUTTER CHEESE SAUCE FOR CREPES
Next up, you’ll make the easy cheese sauce, which is simply a fancy white sauce.
MAKE THE SAUCE
Place the 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.
The sauce will thicken as it cools. Add salt and pepper to the sauce to taste. You can also sprinkle a little nutmeg over the top if you want.
The sauce can also be made ahead and stored in a tightly covered container in the fridge for a few days. Reheat it on the stove or in the microwave, again adding more milk if necessary.
The brie sauce can be used on many things like a steak, chicken, or a baked potato as well.
TIPS:
I recommend French butter. Have you ever tasted French butter? It’s rich and creamy. So amazing! It really is different than regular grocery store varieties.
And, get some French Brie. It’s super creamy with a beautifully pungent quality. You’ll want to cut the rind off of the brie for this recipe.
FQAs:
1. How To Store Crepes?
Once crepes have cooled, cover them with plastic wrap, or place in a ziptop bag. You don’t even need to place layers of parchment or wax paper between them. Refrigerate for up to 5 days.
To reheat individually, place them in a skillet or crepe pan over medium-low heat for 10 to 15 seconds. Or, place the crepes on a parchment lined baking sheet. Cover with foil and rewarm in a 250˚ F oven for about 10 minutes.
2. What Can I Use Instead Of Wine?
Obviously, the wine is much more French in flavor, but if you don’t drink or cook with wine, you can use vegetable or chicken broth in the same quantity instead of the wine.
3. What Goes Well With Savory Crepes?
Crepes are delicious on their own, but make a full meal when served alongside some delicious side dishes.
INGREDIENTS:
Crepes:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 egg lightly beaten
- 1 ¼ cups milk
- unsalted butter for greasing the pan
Filling:
- 2 tablespoons 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, rinds removed about ½ cup
- pinch salt
- pinch white pepper
STEP-BY-STEP INSTRUCTIONS:
Make crepes:
Step 1: 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 while you prepare the pan.
Step 2: Place a little butter 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, about 1/8 to 1/4 cup, 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.
Step 3: 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.
Make filling:
Step 1: 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. The sauce will thicken as it cools. Add salt and pepper to taste.
Step 2: 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.
