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.

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


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


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 1:

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 until the edge has separated from the pan. Flip carefully and cook. 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 2:

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

Step 3:

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