Ham & Brie Stuffed Crepes with Truffle Dressed Spinach & Mushroom Salad

Ingredients

• 8 oz Brie Cheese (rind removed, cut into small cubes)
• 0.75 cup Onions (thinly sliced and lightly caramelized)
• 1 cup Ham (roughly chopped, cooked deli ham)
• 4 pieces Pre‑made Crepe Shells (store‑bought, thawed if frozen)
• 2 cup Baby Leaf Spinach (washed and dried)
• 1 cup Crimini Mushrooms (sliced, used raw)
• 1 cup Grape Tomatoes (halved)
• 1 tablespoon Fresh Tarragon (chopped)
• 1 tablespoon White Balsamic Vinegar
• 1 teaspoon Truffle Oil (high‑quality truffle oil, drizzle)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make Filling

   Remove the rind from the brie, cut into small cubes, then combine the brie, 3/4 cup lightly caramelized onions, and 1 cup rough‑chopped ham in a mixing bowl. Gently stir until evenly distributed.

   Time: PT5M

2. Stuff Crepes

   Lay a pre‑made crepe shell on a flat surface. Spoon about 2 heaping tablespoons of the filling into the center, fold the sides in, then fold the bottom over the top to seal.

   Time: PT5M

3. Warm Crepes on Griddle

   Heat a griddle or skillet over medium heat (≈350°F). Lightly oil the surface, place the stuffed crepes seam‑side down and cook 2 minutes per side, just until the crepe is warmed and the filling starts to melt.

   Time: PT5M

   Temperature: 350°F

4. Make Truffle Spinach Salad

   In a large bowl combine 2 cups baby spinach, 1 cup sliced crimini mushrooms, 1 cup halved grape tomatoes, and 1 tablespoon chopped tarragon. In a small bowl whisk together 1 tablespoon white balsamic vinegar, 1 teaspoon truffle oil, salt and pepper. Drizzle dressing over the salad and toss gently.

   Time: PT5M

5. Plate Dish

   Place a mound of dressed salad in the center of a plate. Lay two warmed stuffed crepes on top of the salad. Optionally drizzle a tiny extra splash of truffle oil and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

30g

Fat

35g

Fiber

5g