Today I want to share with you an easy dinner-saver recipe perfect for an appetizer that I am sure will make you shine with very little effort: my stuffed crepe rolls with cream cheese, cooked ham, and fresh arugula.
As you know, crepes are one of those quick preparations that are good both in savory and sweet versions, and this time we bring them to the table in a savory version, a tasty and simple idea.
The beauty of this recipe lies in its extreme speed of preparation. If you already have the crepes ready, maybe you prepared them the day before or are using pre-made ones, the assembly time is literally five minutes.
You can choose a different filling with the cold cuts you prefer; I had some cooked ham in the fridge to use up, so I preferred to stuff them this way, adding some cream cheese and a little arugula.
They are ideal to prepare in advance and store in the fridge, ready to be cut at the last minute. They are perfect for a picnic, as an appetizer during these festive days, or simply for a light dinner.
Are you ready to find out how easy it is to bring them to the table? Let’s run to the kitchen and prepare them together!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Crepe Rolls
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 2 tbsp butter
- 1 pinch salt
- to taste arugula
- 3.5 oz cream cheese
- 6 slices cooked ham
Tools
- 1 Crepe Pan
- 1 Bowl
- 1 Whisk
- 1 Sieve
Steps for Stuffed Crepe Rolls
Take a bowl, crack the eggs being careful not to let any shell fragments fall in.
Once all the eggs are added, pour in the milk.
Take a hand whisk and mix for a few minutes. Add the flour using a sieve and continue working all ingredients until you get a smooth and lump-free mixture.
Cover the bowl with a towel and let the mixture rest in the fridge for half an hour.
Take the bowl from the fridge and mix the mixture with a wooden spoon.
Lightly heat the pan with a bit of butter.
Pour a ladle of crepe batter in the center of the pan and rotate the pan to evenly distribute the batter in a thin layer.
Cook the crepe over low heat for 2 minutes until the batter is cooked.
Lay the crepe on a work surface, spread an even layer of cream cheese on the entire surface with a spatula or knife, add the slices of cooked ham on top of the cheese, covering the entire crepe.
Spread the washed arugula leaving the edges free. Roll the crepe tightly on itself to form a compact cylinder. Gently press the crepe while rolling.
You can let your rolls rest in the fridge for half an hour wrapped in cling film.
With a sharp knife, cut the roll into slices about 1.5-2 inches thick. Secure each roll with a toothpick so they stay closed and the filling doesn’t spill out.
Arrange the rolls on a serving platter, perhaps decorating the plate with fresh arugula and some cherry tomatoes. Serve them fresh, straight from the refrigerator.
Until the next recipe!!
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FAQ
Can I fill the rolls with different ingredients?
Of course, you can fill them with the cold cuts you like best, or with fresh smoked salmon.
