Instructions: In a small bowl, mix pecans with butter.

Lay crepes on a counter in a single layer, pale-side up. Spread each crepe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths. Distribute cheese evenly over crepes. Gently fold each crepe in half over filling, then in half again to make a triangle. Set filled crepe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crepe.

Bake in a 400 degree regular oven or 375 degree convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crepes to plates.

This recipe yields 4 first-course servings.

Comments: If making up to 1 day ahead, cover and chill; bake uncovered. Serve these sweet-savory crepes for breakfast, as a light lunch with salad, or as a first course at dinner.

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