Potato crepes with brie and ham

Name: Potato crepes with brie and ham
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Potatoes small 4; Eggs 1; Whole milk 0.8 cup; Type 0 flour 100; Prosciutto cotto 7.1 oz; Brie cheese 7 oz; Red onions 1; Extra virgin olive oil 2 spoonfuls; Butter to taste; Fine salt to taste

it br es fr de nl

539

Calories per serving

Energy Kcal 539
Carbohydrates g 37.6
of which sugars g 4.5
Protein g 27.5
Fats g 31
of which saturated fat g 16.32
Fiber g 2.1
Cholesterol mg 156
Sodium mg 1214

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Rosella Errante

Potato crepes are a fun twist in Northern Italy. Really popular, especially for those who love reinventing classic dishes. Instead of the usual thin and crispy crepes, these beauties have potato puree mixed right into the batter. So, they’re super tender and packed with flavor. I mean, seriously good. The result? A melt-in-your-mouth base that’s perfect for all kinds of stuffings. You know, this kind of savory crepe recipe gets a ton of love because you can switch up the fillings depending on your mood. Classics like mushrooms or spinach are great, but the brie and prosciutto crepe combo? It's really, really standout.

The rich brie melts and turns gooey while the prosciutto adds that salty kick. Every bite feels special. Across towns in the north, you’ll find potato-based crepes with their own regional twists—each one like a little adventure.

And here's the thing, Italians totally nail it when it comes to creating food that’s both comforting and a bit fancy. With these potato crepes, there’s room for creativity. Especially if you've seen lasagna di crepe con verdure—so fun. Playing around with different gourmet crepe fillings is a delight. The potato makes the crepe so moist and soft, it's perfect for any filling. But trust me, that mix of sweet brie and savory prosciutto? Hits the spot every time. Serve it as a brunch treat or a light dinner with a salad. Super tasty.

It’s great for any occasion when you want food that’s both comforting and new. And the sauce? It’s not just a basic stuffed crepe—it’s a little step up, thanks to the potato batter. Pretty simple, but it’s one of those dishes that'll get people talking and asking for seconds. Especially if they love trying new takes on homemade crepes.

How to prepare Potato crepes with brie and ham

To prepare the potato crepes, first clean the onion and slice it thinly 1. Peel the potatoes and cut them into cubes 2. In a pan, add the onions and a drizzle of olive oil 3, let them brown for 5 minutes over low heat.

When the onion is soft, add the cubed potatoes 4, salt, and continue cooking for 10 minutes over high heat. As soon as the potatoes are soft 5, turn off the heat and slightly mash the potatoes with a fork 6.

In the meantime, crack the egg into a bowl, add a pinch of salt 7, the milk 8, and half of the flour 9.

Mix well with a whisk and then slowly add the remaining flour 10, stirring until you get a smooth batter 11. Adjust the amount of flour based on the batter's consistency. In a 20 cm (8-inch) diameter pan, melt a pat of butter 12,

add 1/4 of the cooked potatoes and mash with a fork, spreading them across the entire bottom. Pour a ladle of batter over the potatoes 13 and swirl the pan to distribute it well 14. Cook the crepe on moderate heat, and when it starts to peel away from the edges, flip it to the other side with a spatula 15.

Cook for about 2 minutes and then turn off the heat 16. Cut the brie into slices 17 and fill the crepe with a few slices of cooked ham 18

and the brie 19. Fold the crepe over the filling 20. Transfer the crepe to a plate and continue with the remaining batter, remembering to always grease with some butter for subsequent cooking. Serve the potato crepes with brie and ham hot, accompanied by fresh salad 21.