In a bowl, combine dry ingredients. In another bowl, beat eggs and milk together and gradually add dry ingredients, whisking vigorously until smooth and the consistency of cream. Stir in butter. Pour into a large measuring cup. Cover and let rest 30 minutes. Stir batter before using.
Preheat a lightly oiled 10-in. (25-cm) pan over medium heat. Pour 1/3 cup (80 mL) batter into the pan, tilting the pan to cover the whole bottom with batter.
Cook until bottom is golden brown, about 90 secondes. Flip and cook 40 seconds. Repeat process to make more crêpes. Oil pan as required between crêpes.
Filling: in a large skillet over medium-low heat, melt butter and oil and brown onions 5 - 10 minutes, stirring often. Add honey and balsamic vinegar. Cover and cook 5 minutes or so over low heat to caramelize onions.
Stir in corn, tomato coulis and spinach.
Preheat oven to 350°F (180°C).
Spoon some onion mixture onto each crêpe and add a slice of brie.
Roll crêpes up, enclosing filling. In a buttered baking dish, place crêpes in a single layer. Cover and warm 15 minutes.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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