Sundae Crêpes: Bell Pepper Brie

Since our visit to a French crêperie last year, Brie has fast become my favorite cheese. Brie has such a delicate quality, and when warm, such rich texture. It’s versatility is vast; paired well in both sweet and savory dishes and delicious when complimented with simple crackers and avocado.

Bell Pepper Brie Crêpes with Garlic Hollandaise Sauce

Garlic Hollandaise
2 egg yolks
1 tablespoon water
Pinch of salt
Whisk together until frothy

Place mixture in a double boiler, or in a metal pan fitted over a saucepan with 1″ simmering water
Stirring consistently, cook until mixture thickens and coats the back of a spoon

1 clove of garlic, finely minced
4 tablespoons butter
Whisk until butter has melted

Return mixture to heat, reduce to low, to warm
Serve immediately


3 eggs
1 ¼ cup milk
Whisk until frothy

(Omit the sugar when making savory crêpes)
3/4 cup flour
Dash of salt
Whisk together until smooth
Allow to sit for 5 to 10 minutes

While crêpes are resting, sauté 1 large mushroom, green, yellow and red bell peppers with 1 tablespoon of butter

In a well buttered crêpe or round pan, pour a few tablespoons of mixture over med heat
Spread thin
Allow to cook for a few minutes,
Flip over, repeat on opposite side

Remove crêpe and add a dab of butter, allow to melt

Fill with a spoonful of bell peppers
Fill with several slices of brie cheese
Fold over both ends
Top with garlic hollandaise

Recipe will yield about 6-8 crêpes

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