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Crepes stuffed with Ham

Crepes stuffed with Ham

These stuffed crepes make a plentiful dish, great with a side salad. They’re perfect for brunch.


  • 8 crêpes (around 8 inches in diameter)
  • 1 cup grated cheese


  • 1 onion, minced
  • ¼ cup butter
  • ¼ cup flour
  • 2½ cups milk
  • Nutmeg, grated, to taste
  • Salt and pepper, to taste


  • 1-2 Tbsp olive oil
  • 1 leek, sliced thin
  • 2 cups ham, diced
  • 1 Tbsp Quebec Herb Blend
  • Salt and pepper


  1. 1

    To make the béchamel, sauté the onions in butter on medium-high heat.

  2. 2

    When the onions are golden, add the flour and cook one more minute, stirring constantly.

  3. 3

    Add milk, nutmeg, salt and pepper. Continue cooking, stirring regularly, until the béchamel is thick. Set aside.

  4. 4

    Heat another pot on medium-high. Sweat the leeks in olive oil for 2-3 minutes.

  5. 5

    Add ham, herbs, salt, pepper and spices. Sauté 3 more minutes.

  6. 6

    Divide stuffing equally among the 8 crepes. Add 1 Tbsp of béchamel to each crepe, then wrap around the stuffing to form a bundle.

  7. 7

    Place the crepe bundles on an oven-proof dish and cover with remaining béchamel.

  8. 8

    Add cheese and bake in the oven for around 30 minutes.