Rolls for After School Snacks: Healthy, Easy Breakfast or School Snack Ideas

These easy-to-make crepe rolls are among my favorite healthy after school snacks or school day breakfast. They are just the perfect healthy, nut-free solution that will please even the pickiest little eater! Also see all the ways you can serve them. Make them in batches, and you'll have them ready and out the door in no time.

Why I ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ it

Feeding your children should be very easy, at least in theory. But all the theories crumble once you have to raise an actual child. I struggle too. That's why I keep trying to come up with ideas for tasty after school snacks, easy school lunches, and school day breakfasts that don't require a lot of time or effort, and that can be served in multiple ways.

You can stuff these in many ways, with savory fillings, or fruits, just find the right one for your own kids. I share many ideas, so grab the recipe here.

Utensils and tools

• Non-stick frying pan 10"
• Wire whisk

Ingredients

For the crepes

• 1 cup of all-purpose flour
• 2 medium eggs
• 1½ cup of skim milk
• ¼ teaspoon baking soda
• A pinch of salt
• 1 tablespoon of salted butter at room temperature

Variations

Pick any of these stuffings to make your rolls.

Turkey roll (nut-free)

• ½ cucumber, peeled and cut into strips
• 12 slices of Cheddar cheese, (or mozzarella)
• 6 slices turkey ham

Eggs and veggies roll (nut-free)

• 12 Cheddar cheese sticks (or mozzarella)
• 6 eggs, scrambled
• ½ cup diced tomato
• 12 lettuce leaves

Peanut butter and jelly roll

• 12 tablespoons of low sugar peanut butter
• 12 tablespoons of jelly

Nutella and strawberry roll

• 12 tablespoons of Nutella (or similar)
• 12 strawberries, thinly sliced

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1

To make the crepes, sift the flour, mix it with the eggs, milk, baking soda, and salt. Whisk until there are no clumps. It should be like a thin batter.

Step 2

Lightly brush the pan with butter. Heat it over low heat. Once heated, pour ⅙ cup of the batter and spread uniformly on the bottom of the pan.

Cook for 30 seconds, or until the edge has separated from the pan. Flip carefully and cook for another 30 seconds. Flip again and cook until it has golden spots. Remove from the pan.

Repeat with the rest of the batter to make 5 more crepes.

Step 3

To stuff them, arrange the stuffing of your choice and roll. Cut them into halves, and wrap with wax paper or aluminum foil.

Top tips

You can save the crepes refrigerated in an airtight container to use over the next three days. Or you can prepare them all at once if you need to serve them the same day.

For a small child one roll (cut into two) should be sufficient. An older child or as an after school snack for teens, two is probably better.

Serving suggestions

Combine with UHT milk, drinkable yogurt, or sugar-free juice for a healthy, satisfying snack.

Nutritional information

Serving: 2g - Calories: 382kcal - Carbohydrates: 23g - Protein: 21g - Fat: 22g - Saturated Fat: 14g - Cholesterol: 122mg - Sodium: 508mg - Potassium: 408mg - Fiber: 2g - Sugar: 5g - Vitamin A: 5365IU - Vitamin C: 12.2mg - Calcium: 516mg - Iron: 2.2mg

FAQs

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