Cream Cheese Roll-ups with Crepes and Vegetables

Name: Cream Cheese Roll-ups with Crepes and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8 crepes
Ingredients: crepes; ½ cup whole wheat flour; ¼ teaspoon sea salt; 2 large eggs; ½ cup + 2 tablespoons whole milk; 1 tablespoon melted butter; 4 ounces cream cheese; 2 tablespoons fresh minced dill; 2 tablespoons fresh minced flat-leaf parsley; 1 tablespoon fresh minced chives; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 3 to 4 tablespoons milk; vegetables; 1 ½ cups shredded carrots; 1 ½ cups shredded cucumbers; 1 avocado; 1 cup minced bell pepper; 1/2 cup Minced red onions; 2 cups chopped spinach

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Servings
8 crepes
Course
Lunch
Cuisine
International

Cream Cheese Roll-ups with Crepes and Vegetables

Tyler Barnes

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

crepes
½ cup whole wheat flour
¼ teaspoon sea salt
2 large eggs
½ cup + 2 tablespoons whole milk
1 tablespoon melted butter

Cream cheese

4 ounces cream cheese room temperature
2 tablespoons fresh minced dill
2 tablespoons fresh minced flat-leaf parsley
1 tablespoon fresh minced chives
¼ teaspoon sea salt
¼ teaspoon black pepper
3 to 4 tablespoons milk
vegetables
1 ½ cups shredded carrots
1 ½ cups shredded cucumbers
1 avocado chopped
1 cup minced bell pepper
1/2 cup Minced red onions
2 cups chopped spinach

Add to Shopping List

Instructions

Whisk together flour, salt, eggs, milk, and melted butter until smooth. Alternatively, combine everything in a blender and puree until well combined.
Heat 8″ skillet over medium-low heat and lightly grease with butter. Place a scant ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer done crepes, slightly overlapping, on a plate or wax paper.
To make the cream cheese, whip together the room-temp cream cheese with the herbs, salt, and pepper. Add a splash or two of milk as needed to thin enough that the cream cheese is easily spreadable.
Next, prep the vegetables as needed. Once the crepes are done, spread a thin layer of cream cheese over the crepe and top with a sprinkle of the vegetables and spinach. Roll and slice as desired: into bite-sized pieces for kid friendly or in half for a nice adult version.

Notes

I like to cook-up all the crepes but freeze about half for later use (or the opposite route, double the crepe recipe and freeze as well). You can use these crepes for so much more!
I like to cook-up all the crepes but freeze about half for later use (or the opposite route, double the crepe recipe and freeze as well). You can use these crepes for so much more!