Sweet or Savory Crepe Rolls Recipe

Serving: 6 servings

Equipment

Ingredients

For the crepe rolls

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

Turkey roll (nut-free) filling

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

Eggs and veggies roll (nut-free) filling

12 Cheddar cheese sticks or mozzarella
6 eggs scrambled
½ cup diced tomato
12 lettuce leaves

Peanut butter and jelly roll filling

12 tablespoons low sugar peanut butter
12 tablespoons jelly

Nutella and strawberry roll filling

12 tablespoons Nutella or similar
12 strawberries thinly sliced

Instructions

1. Make the crepes

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.

2. Cooking

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.

3. Arrange

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

Cook's notes

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.

Nutrition

5 from 1 vote