Stuffed Crepe Rolls

Stuffed crepe rolls are a versatile dish that can be adapted according to your tastes and the ingredients available. Below I propose an Italian version of the dish that can be served as an appetizer or as a light main course.

Ingredients

For the crepes:

• 125 g flour
• 250 ml milk
• 2 eggs
• A pinch of salt
• Butter (for the pan)

For the filling:

• 250 g ricotta
• 100 g cooked ham, diced
• 50 g grated Parmesan
• Salt and pepper (to taste)
• Aromatic herbs of your choice (e.g. basil or chives, chopped)

Preparation

1. Prepare the crepes by mixing the flour, milk, and eggs. Add a pinch of salt and work the mixture until you obtain a homogeneous batter.
2. Heat a non-stick pan and add a little butter until it melts and coats the surface.
3. Pour a ladle of batter into the pan and tilt it in all directions to distribute the mixture evenly.
4. Cook the crepe for a couple of minutes on each side, until lightly golden. Remove the crepe from the heat and repeat until the batter is finished.
5. For the filling, mix the ricotta with the cooked ham, Parmesan, aromatic herbs, salt, and pepper until you obtain a homogeneous mixture.
6. Spread the filling on each crepe and roll them up to form rolls.
7. The rolls can be served cold or slightly warmed in the oven.

If you prefer a vegetarian version, you can replace the cooked ham with grilled vegetables or pesto to add flavor without using meat.

Trivia

Stuffed crepe rolls are a preparation that lends itself well to creativity: you could use typically Italian ingredients for the filling, such as buffalo mozzarella and sun-dried tomatoes, or create unexpected combinations like gorgonzola, walnuts, and pears. A small Italian touch can always be added to make this dish a little journey to the Bel Paese.