Ham & Brie Stuffed Crepes with Truffle Dressed Spinach & Mushroom Salad
Ham & Brie Stuffed Crepes with Truffle Dressed Spinach & Mushroom Salad is a easy French recipe that serves 2. 550 calories per serving. Recipe by Dennis Food Service on YouTube.
Prep: 30 min | Cook: 5 min | Total: 45 min
Cost: $19.04 total, $9.52 per serving
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
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
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
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
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
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
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Mushrooms
Ingredient Substitutions
- Instead of Brie Cheese: Camembert, soft goat cheese
- Instead of Onions: sautéed shallots, sweet onions
- Instead of Ham: turkey ham, bacon bits
- Instead of Pre‑made Crepe Shells: homemade crepes
- Instead of Baby Leaf Spinach: arugula, mixed baby greens
- Instead of Crimini Mushrooms: button mushrooms, shiitake mushrooms
- Instead of Grape Tomatoes: cherry tomatoes
- Instead of Fresh Tarragon: parsley, basil
- Instead of White Balsamic Vinegar: regular balsamic vinegar, apple cider vinegar
- Instead of Truffle Oil: mushroom oil, extra‑virgin olive oil
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Griddle or Skillet
- Spatula
- Measuring Cups and Spoons
- Small Bowl
- Plate for Serving
- Whisk (optional)
Critical Steps — Do Not Skip
- Mix the brie, onions, and ham thoroughly without overheating the cheese.
- Do not overfill the crepes to avoid tearing.
- Sear the stuffed crepes only until warmed; overcooking dries the filling.
- Dress the salad just before plating to keep greens crisp.
Chef Tips from the Video
- Use a high‑quality, creamy brie for the richest flavor.
- Lightly caramelize onions just until they turn golden; over‑caramelizing adds bitterness.
- A drizzle of extra truffle oil right before serving elevates the aroma.
- If you prefer a crispier crepe, finish the sear on high heat for only 30 seconds per side.
Troubleshooting
Filling becomes runny and leaks from the crepe.
Pat the caramelized onions dry with paper towels and ensure the brie is cold before mixing. If needed, add a little extra cheese to thicken.
Crepes tear when folding.
Do not overfill; use a gentle folding motion and let the crepe sit for a minute after stuffing to let the filling settle.
Salad becomes soggy.
Dress the salad just before plating and toss lightly. Keep the dressing separate until the last minute.
Storage
Refrigerator: Store leftover filling in an airtight container for up to 2 days. Keep crepes separate to prevent sogginess.
Freezer: Unfilled crepes can be frozen for up to 1 month; reheat before stuffing.
Room temperature: Do not leave assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Caramelize the onions a day ahead and store in the fridge.
- Prepare the brie‑ham filling ahead of time; keep chilled until assembling.
- Wash and dry spinach, mushrooms, and tomatoes in advance; keep dry in a salad spinner.
Frequently Asked Questions
What is the cultural significance and history of savory crepes in French cuisine?
Savory crepes, known as "galettes" in Brittany, have been a staple of French home cooking for centuries, originally made with buckwheat flour and filled with regional ingredients like cheese, ham, and eggs.
How does the combination of brie, ham and truffle oil reflect traditional French flavor pairings?
Brie, a soft French cheese, pairs naturally with cured ham and earthy truffle oil; together they create a classic rich‑and‑umami profile that is celebrated in many French bistro dishes.
What regional variations exist for crepe‑based dishes in France?
In Brittany, crepes are often made with buckwheat and filled with ham, cheese, and a sunny‑side‑up egg (the classic "galette complète"). In the south, sweet crepes are popular, while the north favors heartier, savory fillings like the one in this recipe.
What occasions or celebrations is a ham‑and‑brie stuffed crepe traditionally associated with in French cuisine?
Savory crepes are commonly served at brunches, family gatherings, and casual dinner parties in France, especially during the cooler months when hearty, comforting foods are favored.
What authentic traditional ingredients are used in a classic French ham and cheese crepe versus acceptable substitutes?
Traditionally, French ham (jambon de Paris) and a soft cheese like Camembert or Brie are used. Substitutes include smoked turkey, prosciutto, or other soft cheeses such as goat cheese, though the flavor profile will shift slightly.
What other French dishes pair well with this ham‑dunk crepe and truffle spinach salad?
A crisp glass of dry Sauvignon Blanc, a light beurre blanc sauce on a side of roasted potatoes, or a simple French onion soup would complement the rich flavors of the crepes and salad.
How has the modern "ham dunk" concept evolved in contemporary American cooking?
Chefs in the U.S. have taken the classic French galette and re‑imagined it with bold ingredients like truffle oil and caramelized onions, creating a fusion dish that emphasizes indulgence while keeping the quick‑assembly spirit of street‑food style meals.
What are the most common mistakes to avoid when making stuffed crepes with brie and ham?
Common errors include over‑filling the crepes, which causes tearing; overheating the brie so it becomes oily; and searing the crepes too long, which dries out the filling. Follow the critical steps to keep the filling cool and sear only briefly.
How do I know when the stuffed crepes are done cooking on the griddle?
The crepes should be lightly golden on both sides, and the cheese inside should be just softened and slightly melty. A gentle press with a spatula will show a warm, pliable interior without any hard spots.
What does the YouTube channel Dennis Food Service specialize in?
The YouTube channel Dennis Food Service focuses on quick, restaurant‑quality meals that are designed for both dine‑in enjoyment and easy take‑out, often featuring creative twists on classic comfort foods.
Last updated: September 1, 2026
