Ham, brie and walnut crepes



Using the basic crepe batter, it’s easy to make loads of different recipes, both sweet and savory! Our ham, brie, and walnut crepes are just one example of how to turn the humble crepe into a delicious first course! As you already know from the many recipes we’ve brought you, crepes can be left open and layered with the filling, closed in a half-moon shape, rolled and sliced, or folded over twice to form a triangular shape, like in this case. And the finishing touch for these crepes is baking them in the oven together with the delectable Parmigiano Reggiano sauce! The golden crust on your ham, brie, and walnut crepes is sure to be a hit – you’ll see when you make them!

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Flour 00 1 ⅓ cup (160 g)
Whole milk 1 ½ cup (340 g)
Eggs 2
Butter 2 tbsp (30 g)
Fine salt to taste
For the filling
Cooked ham 0.66 lb (300 g) - (slices)
Brie cheese 0.5 lb (200 g)
Walnut kernels 1.75 oz (50 g)
For the Parmigiano Reggiano sauce
Whipping cream 1 ¼ cup (300 g)
Parmigiano Reggiano PDO cheese ½ cup (50 g)
Fine salt to taste
Black pepper to taste
Parsley to taste

How to prepare Ham, brie and walnut crepes

To make the ham, brie, and walnut crepes, first pour the flour into a bowl and start mixing with a whisk while you add the milk 1: You want to get a runny batter without any lumps. Next, add a pinch of salt, the egg 2, and then the melted butter 3.

Warm a crepe pan (or nonstick pan) and grease with some butter, spreading it well using a paper towel 4. Add one ladleful of batter 5 to the pan and rotate it to spread the batter evenly across the bottom (or use a crepe spreader to cover the surface entirely) 6

As soon as the crepe is cooked on one side 7, flip it over to finish cooking it 8. Stack the crepes on a plate as they’re ready 9.

To fill the crepes, first add a slice of ham 10, a few pieces of brie 11, and a handful of walnut kernels that have been crumbled by hand 12.

Fold the crepe into a half-moon shape 13, fill again with half the amount of filling that you just used 14, and then fold in half again to form a triangular shape 15. Repeat these steps with all the cooked crepes.

Now move on to the sauce: Warm the cream in a saucepan over low heat, then add 1/4 cup (30 g) of Parmigiano Reggiano cheese 16 and let it melt while stirring. Season with salt and pepper. Pour half of this sauce into a baking dish 17, then arrange the crepes in the dish 18.

Finish off with the remaining sauce 19 and sprinkle over the rest of the grated Parmigiano Reggiano cheese. Add another pinch of pepper if you’d like 20, then place the baking dish on the lowest rack of a conventional oven preheated to 350°F (180°C). Cook for around 20 minutes. When they’re finished cooking, let the ham, brie, and walnut crepes cool for a few minutes, and then garnish with some chopped parsley before serving 21.


You can keep your crepes for a couple of days in the refrigerator.

The batter can be made in advance, up to 12 hours beforehand, and then kept in the fridge until you’re ready to use it.

You can freeze the stuffed crepes after they’ve been cooked in the oven.


Not much of a cream person? You can also use a little béchamel sauce: Take care to keep it runny and add some flavor to it with the cheese like in the recipe.