Cream Cheese Roll-ups with Crepes and Vegetables
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
8 crepes
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Course
Lunch
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Cuisine
International
Cream Cheese Roll-ups with Crepes and Vegetables
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- crepes
- ½ cup whole wheat flour
- ¼ teaspoon salt sea salt
- 2 egg large
- ½ cup milk whole, 2 tablespoons
- 1 tablespoon butter melted
Cream cheese
- 4 ounces cream cheese room temperature
- 2 tablespoons dill fresh minced
- 2 tablespoons flat-leaf parsley fresh minced
- 1 tablespoon chives fresh, minced
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 3 to 4 tablespoons milk
- vegetables
- 1 ½ cups carrot shredded
- 1 ½ cups cucumber shredded
- 1 avocado chopped
- 1 cup bell pepper minced
- 1/2 cup onion red, minced
- 2 cups spinach chopped
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!
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