These Ham and Brie Crepes are a luxurious yet simple meal perfect for brunch or dinner. The combination of salty ham and creamy, melted Brie wrapped in a delicate crepe is truly special. This recipe guides you to perfect results every time.
Nothing beats a great Ham and Brie Crepes. Whether you're a fan of Savory Crepes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Ham and Brie Crepes
- Elegant yet Effortless: Looks impressive but is surprisingly simple to make.
- Perfect Flavor Harmony: Salty ham and rich Brie create a sophisticated balance.
- Incredibly Versatile: Ideal for brunch, lunch, or a quick dinner.
- Satisfying Texture: Features a tender crepe, melting cheese, and firm ham.
Ingredients & Tools
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 30 g unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
- 150 g thinly sliced good-quality ham (like Black Forest or honey-baked)
- 200 g Brie cheese, rind on, sliced
- Freshly ground black pepper to taste
- Fresh chives, finely chopped, for garnish
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a flexible spatula, and a small ladle or measuring cup.
Notes: Don’t skimp on the quality of the ham or Brie—a good, flavorful ham and a ripe, creamy Brie make all the difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 (2 crepes per person) | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why use a blender for the batter? It’s the absolute easiest way to ensure a perfectly smooth, lump-free batter in seconds. A few quick pulses and you’re done, which is far superior to trying to whisk out all the little flour lumps by hand.
- Should I remove the rind from the Brie? Honestly, that’s entirely up to you! The rind is perfectly edible and has a mild, mushroomy flavor that many people enjoy. If you’re not a fan of the texture, you can certainly slice it off, but leaving it on helps the cheese hold its shape a bit better as it melts.
- Let the batter rest, really? Yes, this is a non-negotiable step for the best crepes. A 30-minute rest allows the flour granules to fully hydrate and the gluten to relax, which results in a much more tender and pliable crepe that won’t tear when you flip it.
- What’s the best pan to use? A good quality non-stick skillet or a traditional carbon steel crepe pan is ideal. The low sides make it easy to slide your spatula underneath and flip the crepe with confidence. A well-seasoned cast-iron skillet can also work in a pinch.
How to Make Ham and Brie Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, the 30g of melted butter, and salt. Blend on high speed for about 20-30 seconds, until the mixture is completely smooth and silky. You’ll notice it has the consistency of heavy cream. If you’re whisking by hand, make a well in the flour, add the wet ingredients, and whisk vigorously until no lumps remain. Pour the batter into a jug or bowl, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes.
Step 2: Cook the Crepes. Place your non-stick skillet over medium heat. Add a tiny knob of butter and swirl it around until it melts and the pan is lightly coated. Give your rested batter a quick stir. Lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup for an 8-inch pan), immediately tilting and rotating the pan to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the sides, and the top surface appears dry and matte.
Step 3: Flip and Briefly Cook the Second Side. Slide your flexible spatula carefully under the edge of the crepe to loosen it. Then, with a confident flick of the wrist, flip it over. Don’t worry if it’s not perfect—a few rustic folds add character! Cook this second side for just another 30-45 seconds until it has a few light golden spots. You don’t need to cook this side as long, as it will be heated again with the filling. Stack the cooked crepes on a plate, and don’t be alarmed if your first one is a “test” crepe—it almost always is!
Step 4: Assemble and Melt. Lay a crepe flat, golden-side down. On one half of the crepe, arrange a couple of slices of ham, followed by a few slices of Brie. Season with a generous grind of black pepper. Fold the empty half of the crepe over the filling, then fold it in half again to form a neat quarter-circle. You can also just fold the two sides in to make a square packet if you prefer. Place the filled crepe back into the warm (but not screaming hot) pan for a minute or two, just to warm the filling and get the Brie beautifully melty.
Step 5: Garnish and Serve Immediately. Once the cheese is oozing appealingly, transfer the crepe to a serving plate. Sprinkle with a good pinch of fresh, finely chopped chives. The chives add a lovely mild onion flavor and a pop of fresh green color that makes the whole dish look finished. Serve these Ham and Brie Crepes right away while they are warm, soft, and the cheese is at its peak gooeyness.
Storage & Freshness Guide
- Fridge: Store assembled, unfilled crepes in an airtight container with parchment between layers for up to 3 days.
- Freezer: Stack unfilled crepes with parchment, seal in a freezer bag, and freeze for up to 2 months.
- Reviving: Warm filled crepes in a skillet over low heat or microwave briefly until cheese is melted.
Serving Suggestions
Complementary Dishes
- A simple mixed greens salad with a sharp vinaigrette — The acidity and freshness of the salad cut through the richness of the crepes perfectly, balancing the whole meal.
- Sautéed mushrooms with garlic and thyme — An earthy, savory side that complements the ham and Brie wonderfully, adding another layer of umami depth.
- Roasted asparagus spears — Their slight bitterness and tender-crisp texture provide a lovely contrast and make the meal feel even more elegant and complete.
Drinks
- A dry French cider or a crisp Chardonnay — The bright acidity and slight effervescence of a good cider, or the buttery notes of a Chardonnay, are a classic pairing that elevates the flavors beautifully.
- A sparkling water with a twist of lemon — For a non-alcoholic option, this is the perfect palate cleanser between bites, ensuring each mouthful tastes as delicious as the first.
Something Sweet
- Fresh fruit salad with a hint of mint — A light, refreshing end to the meal that doesn’t feel too heavy, allowing the memory of the savory crepes to linger pleasantly.
- Dark chocolate mousse — For a truly decadent finish, a rich, bittersweet mousse provides a stunning contrast to the savory main course and satisfies any deep chocolate cravings.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter is more like pancake batter, your crepes will be thick, doughy, and difficult to cook through. The ideal consistency is like heavy cream—it should coat the back of a spoon but drip off easily.
- Mistake: Cooking at too high a heat. This is the most common error! High heat will burn the outside of the crepe before the inside is cooked, leaving you with a lacy, browned crepe that’s still gummy and raw in the middle. Medium heat is your friend here.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will make the crepes difficult to fold and can cause them to burst open, creating a cheesy mess in your pan. A little filling goes a long way.
- Mistake: Not letting the pan get hot enough before adding butter and batter. If the pan isn’t properly preheated, the batter won’t start cooking immediately, causing it to stick instead of forming a lovely, release-able skin.
Expert Tips
- Tip: Make the batter ahead. You can absolutely make the crepe batter the night before and keep it covered in the fridge. In fact, some chefs swear that an overnight rest makes for even more flavorful and tender crepes. Just give it a good stir before using.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place a sheet of parchment paper between each cooked crepe and keep them warm in a low oven (around 100°C / 200°F) on a baking sheet. This prevents them from steaming and getting soggy.
- Tip: Use the “swirl and tilt” method. The key to a thin, even crepe is getting the batter to cover the pan quickly. Pour the batter into the center of the hot pan, then immediately lift it off the heat and swirl it in a circular motion to coat the entire base before the batter sets.
- Tip: Don’t stress the flip. If you’re nervous about the classic wrist-flick flip, just use your spatula to gently loosen the edges all the way around, then use your fingers to carefully lift and flip it. It’s not about style, it’s about getting the job done!
FAQs
Can I make these crepes ahead of time?
Absolutely! The crepes themselves are fantastic for making in advance. Once cooled, stack them with parchment paper in between, place them in a zip-top bag, and refrigerate for up to 3 days. You can also freeze them for up to 2 months. Let them thaw before filling and warming. The filling is best assembled and cooked just before serving to enjoy that perfect melted Brie texture.
What can I use instead of Brie?
If you’re not a Brie fan, you have some delicious options. Camembert is the closest substitute with a similar soft, creamy texture. For a sharper flavor, try Gruyère or a good aged Cheddar, though they will be less oozy. For a milder, stringier melt, fresh mozzarella could also work in a pinch, though the flavor profile will be quite different.
My batter keeps sticking to the pan. What am I doing wrong?
Sticking is usually a sign of one of three things: your pan isn’t hot enough when you add the batter, you’re not using enough initial butter to grease it, or your pan’s non-stick coating is worn out. Ensure your pan is properly preheated over medium heat, use a small pat of butter for each crepe, and consider investing in a new, quality non-stick pan if this is a recurring issue.
Can I add other ingredients to the filling?
Of course! Get creative. A spoonful of caramelized onions or sautéed spinach would be a wonderful addition. A thin layer of whole-grain mustard or fig jam spread on the crepe before adding the ham and Brie adds a fantastic sweet and savory twist. Just remember not to overfill.
Why did my first crepe turn out poorly?
Please don’t be discouraged! The first crepe is almost always a sacrificial “test” crepe. It helps you adjust the heat and gauge the right amount of batter for your specific pan. It soaks up any excess butter and gets the pan to the perfect temperature and non-stickiness for the rest of the batch. Just eat it quickly as a cook’s treat and carry on—the next one will be perfect.
Ham And Brie Crepes
Make elegant Ham and Brie Crepes at home with this easy recipe. Perfect for brunch or dinner, featuring salty ham and creamy Brie. Get the simple steps now!
Ingredients
For the Crepe Batter
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
30 g unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling and Garnish
-
150 g thinly sliced good-quality ham (like Black Forest or honey-baked)
-
200 g Brie cheese (rind on, sliced)
-
Freshly ground black pepper (to taste)
-
Fresh chives (finely chopped, for garnish)
Instructions
-
In a blender, combine the flour, eggs, milk, the 30g of melted butter, and salt. Blend on high speed for about 20-30 seconds, until the mixture is completely smooth and silky. Pour the batter into a jug or bowl, cover, and let it rest at room temperature for at least 30 minutes.01
-
Place your non-stick skillet over medium heat. Add a tiny knob of butter and swirl it around until it melts and the pan is lightly coated. Give your rested batter a quick stir. Lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup for an 8-inch pan), immediately tilting and rotating the pan to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and start to pull away from the sides, and the top surface appears dry and matte.02
-
Slide your flexible spatula carefully under the edge of the crepe to loosen it. Then, with a confident flick of the wrist, flip it over. Cook this second side for just another 30-45 seconds until it has a few light golden spots. Stack the cooked crepes on a plate.03
-
Lay a crepe flat, golden-side down. On one half of the crepe, arrange a couple of slices of ham, followed by a few slices of Brie. Season with a generous grind of black pepper. Fold the empty half of the crepe over the filling, then fold it in half again to form a neat quarter-circle. Place the filled crepe back into the warm (but not screaming hot) pan for a minute or two, just to warm the filling and get the Brie beautifully melty.04
-
Once the cheese is oozing appealingly, transfer the crepe to a serving plate. Sprinkle with a good pinch of fresh, finely chopped chives. Serve these Ham and Brie Crepes right away while they are warm, soft, and the cheese is at its peak gooeyness.05
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