Best 5 Apple Brie And Prosciutto Crepes Recipes
Indulge in a culinary journey with our tantalizing Apple Brie and Prosciutto Crepes, a harmonious blend of sweet, savory, and crispy textures. Wrapped in delicate crepes, the combination of tender apples, melted brie, and salty prosciutto creates a symphony of flavors that will delight your taste buds. These crepes are not only visually stunning but also incredibly versatile, making them perfect for any occasion, be it a cozy brunch, elegant dinner party, or a casual lunch with friends. Accompany these crepes with a drizzle of honey or maple syrup for an extra touch of sweetness, or elevate their savory profile with a dollop of tangy cranberry sauce. The article also features a collection of equally enticing recipes to satisfy your culinary cravings. Discover the delightful flavors of our Classic French Crepes, the savory goodness of our Ham and Cheese Crepes, and the sweet indulgence of our Nutella and Banana Crepes. With step-by-step instructions and a treasure trove of tips, these recipes will guide you in creating restaurant-quality crepes right in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY CREPES WITH APPLE, BRIE AND PROSCIUTTO
Make and share this Crispy Crepes With Apple, Brie and Prosciutto recipe from Food.com.
Provided by raymondofrishrecipe
Categories < 60 Mins
Time 45m
Yield 10 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Make the crepes from the recipe above (you'll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.
APPLE, BRIE, AND PROSCIUTTO CREPES
Steps:
- Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F.
- Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add a handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.
BAKED PROSCIUTTO AND BRIE WITH APPLE BUTTER
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 16 tea sandwiches
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.
APPLE 'N' PROSCIUTTO SANDWICHES
Prepared on an indoor grill, this apple prosciutto sandwich are spread with homemade rosemary pesto. They're wonderful on a cool day with a bowl of butternut squash soup. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread. , On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters. , Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.
Nutrition Facts : Calories 336 calories, Fat 21g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 668mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
BAKED BRIE WITH PROSCIUTTO AND APPLES
This is perfect for a small gathering where you don't want to serve an entire wheel of brie. You can cut the ingredients down to the number you need since they are served individually on the slices of French bread. I found this online when I didn't want to do the old brie in puffed pastry recipe.
Provided by Bibliobethica
Categories Cheese
Time 25m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 450°F.
- Cut 1/2-inch slices from loaf or bread. Butter each side and put them onto a baking sheet. Top each slice with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices and season with salt and pepper. Drizzle with olive oil.
- Bake until the cheese is melted, about 8 to 10 minutes.
Nutrition Facts : Calories 317.1, Fat 11.9, SaturatedFat 7.1, Cholesterol 36, Sodium 532.5, Carbohydrate 39.4, Fiber 2.1, Sugar 4.1, Protein 13.5
Tips:
- Choose the right type of apple. Granny Smith or Braeburn are good choices for this recipe because they hold their shape well when cooked.
- Don't overcook the crepes. They should be cooked just until they are golden brown and slightly crispy.
- Be careful when flipping the crepes. They are delicate and can easily tear.
- Use a good quality Brie cheese. This will make all the difference in the taste of the crepes.
- Don't skimp on the prosciutto. It adds a delicious salty flavor to the crepes.
- Serve the crepes immediately. They are best enjoyed when they are hot and crispy.
Conclusion:
Apple, Brie, and prosciutto crepes are a delicious and easy-to-make appetizer or lunch. They are perfect for parties or potlucks, and they can also be made ahead of time and refrigerated. With just a few simple ingredients, you can create a dish that is sure to please everyone.
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