Savory Crepes stuffed with Brie, Ham and Asparagus

March 29, 2012

Who said crepes were only for breakfast?

The other night, I was not really in the mood to make food (I know, this NEVER happens). Karl called and he wanted to know if I wanted him to pick up anything from the grocery store and I blanked….I did not know what I wanted to eat for supper.

Body temperature. Check. No, I was no feverish or sick, just pure laziness I guess….Anyways….about 5 minutes after he called it came to me: SAVORY CREPES!

Best.Idea.Ever! (I know I say that often, but at that time, it really felt like it was the best idea ever!)

I love Brie.

Gooey, Cheesy Goodness. I HAD to have brie in my crepe so naturally, I ran to the phone and asked Karl to pick some up (really, what would I do without him).

What else? Ham! ….Buttery Asparagus!….Creamy mushroom sauce!

And I was back on my Cooking wagon!

Crepes are really versatile; you need veggies, cheese, meat (or extra veggies if you are a vegetarian) and a nice sauce to top it of with. Mind you, you can also make a nice omelet and stuff your crepe with it!

It’s easy, put whatever you feel like eating in it!

Bon Appetit!

  • Course: Main Course
  • Servings: 4
  • Prep. time: 25 min
  • Cook time: 25 min


  • 2 Cup of asparagus, cleaned, stem off and cut in half length wise as well as width wise
  • 6 Tablespoon of butter
  • 12 Slices of ham (whichever one is your favourite)
  • 8 Slices of brie
  • 3 Tablespoon of chives, finely chopped
  • 1 1/2 Cup of mushrooms, cleaned and sliced or chopped, whatever you prefer
  • 1 1/2 Tablespoon of liquid condensed beef broth
  • 2 Cup of 10% cream
  • 1 Cup of flour
  • 1/2 Cup of milk
  • 1 Cup of water
  • 1 Teaspoon of baking powder
  • 1 Teaspoon of garlic powder
  • 1/4 Teaspoon of salt
  • 2 large eggs
  • 1 Tablespoon of olive oil + 1 tsp
  • 1 Tablespoon of corn starch

Cooking instructions:

  1. Start by making your crepes!
  2. Super easy! In a big bowl, mix your flour and baking powder, along with salt and garlic powder. Slowly mix in the milk and 1/2 cup of water thoroughly and add in 1 tablespoon of melted butter. One by one, mix in your eggs.
  3. In a hot pan, put a teaspoon of butter and a teaspoon of olive oil. Bring your heat down to medium high and slowly pour 1/2 cup of the crepe batter on the pan. Lift your pan and slowly, tilt it to the side and rotate so the crepe mixture makes a wide circle, as wide and you can go. That way your crepes will be thin! Let it cook for about 10 to 15 second and cover it. The moisture will make sure your crepe does not stick to the pan. 10 seconds after, look at your crepe. If it is solid on top, carefully flip it. Let it cook for about 10 to 15 seconds uncovered and cover it after. Wait about 15 more seconds and it should be fully cooked. Put you crepe aside and repeat all the steps. If the pan seems to have enough butter and oil on it still, make another crepe before putting more fat in your pan.
  4. Once your crepes are cooked, put them in a warm area and reserve.
  5. Heat your oven up to 375F.
  6. In a medium pan, put 2 tbsp of butter and melt it on a medium high heat. When the butter is bubbling, throw in your mushrooms. Cook, stirring frequently, for about 3 to 4 minutes. In a measuring cup, put 1/2 cup of boiling water and mix in the condensed beef broth. Pour the broth mixture in the mushroom pan and bring the pan to a high heat. Add in a tbsp of butter and stir frequently. When the liquid has reduced by half, bring the heat down to medium and poor in your cream. Let the mixture reduce for about 4 minutes or so and take about a 1/4 cup of your sauce and put it in a cup. Mix in your corn starch thoroughly (make sure there is no more chunks), put it back in the sauce, mix well and cook until the mixture has reached a sauce consistency and turn the heat off.
  7. In a medium pan, put 1 tbsp of butter and about 1 tsp of olive oil and melt it on medium high heat. When the butter is bubbling, throw in your asparagus. Cook until tender but not soft, about 4 minutes or so.
  8. To assemble, put a crepe on a plate, put 2 slices of ham on it and put 2 sliced of brie in the middle, making a straight line. Stack up some asparagus on top of the brie and add another slice of ham to cover it all. Roll your crepe and put your plate in the oven for about 3 to 4 minutes or until the brie has melted. Take out of the oven and pour some sauce on top it it and top of with chopped chives.
  9. Serve while it's hot!
  • Bryan, YiRan and Herbie

    These look really wonderful, and the photography is beautiful. Nice job! 

  • Alex – I Adore Food!

    Thanks guys! It was a last minute supper that turned out quite good! :)

  • Kevin (Closet Cooking)

    Those crepes are looking really good!

  • Alex – I Adore Food!

    Thanks Kevin :)

  • Mgmomma

    this looks yummy and I love anything with Brie!!

  • Alex – I Adore Food!

    Same here!! Love Brie!!!

  • Anonymous

    Hi! I found your blog and this particular recipe from Pinterest. I made it today. It tastes really yummy. Next time I would add salt and garlic to the cream sauce though. Would it be possible for you to list the ingredients in order in which they’re used in the recipe? With a 4mo baby that doesn’t have a lot of patience, I would’ve set my apartment on fire is my hubby hadn’t been home today because it became time consuming having to re look through the list of ingredients to measure as we go through the recipe. We have a small kitchen. So I can’t have all the ingredients at the ready like they do on food network. Ty!