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Stuffed crepes with cream cheese

Category Main courses

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  • 1h 10 minutes
  1. 4 eggs
  2. 150 ml milk
  3. 150 ml cream
  4. 1/2 ts salt
  5. 6 tbs flour
  6. 20 g butter, melted
Filling and sauce:
  1. 50 g walnuts
  2. 300 g carrots
  3. 1/2 bunch flat leaf parsley
  4. 20 g butter
  5. 2 tbs flour
  6. 250 ml vegetable broth
  7. 250 ml milk
  8. 150 g grated cheese
  9. 6 slices cooked ham

1. Thoroughly stir the ingredients for the crepes.

2. Place the pan on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, add approx. 1/6 of the batter to the pan, swirl around to distribute the batter and close with the lid.

3. Roast the crepe until the turning point is reached, turn over and roast until the turning point is reached again. Prepare the rest of the crepe batter in the same way.

Filling and sauce:

4. For the filling, chop walnuts in the Quick Cut and remove. Peel carrots, cut into pieces and chop very finely with parsley in the Quick Cut.

5. Add butter to the small pot, place the pot on the Navigenio and heat on level 6 until the butter begins to become frothy, switch to level 2, add flour and slightly roast while stirring.

6. Add the broth and milk, bring to a boil while stirring constantly and let slightly simmer for approx. 5 minutes.

7. Melt 100 g of cheese in the sauce and season to taste with salt and pepper.

8. Top each crepe with a slice of ham, spread approx. 1 tablespoon of the carrot mixture over top and tightly roll up.

9. Place the large pot on the hot Navigenio. Pour in half of the cheese sauce and place the filled crepes inside the pot. Mix the rest of the carrot mixture with the remaining sauce and spread over the crepe rolls.

10. Sprinkle the chopped walnuts and the rest of the cheese over top. Put the pot in the inverted lid, place the Navigenio overhead and switch to low level, gratinate for approx. 20 minutes.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat



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