Smoked beef crepe rolls are ideal for an aperitif, appetizer, or buffet, but they are also suitable for lunch away from home, perhaps at school or work.
They are very easy to prepare, but make plenty, because they are very popular!
If you’re looking for more appetizer ideas, you can also check
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 50.93 (Kcal)
- Carbohydrates 3.99 (g) of which sugars 1.21 (g)
- Proteins 2.78 (g)
- Fat 2.72 (g) of which saturated 0.34 (g)of which unsaturated 0.27 (g)
- Fibers 0.48 (g)
- Sodium 60.82 (mg)
Indicative values for a portion of 22 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Smoked Beef Crepe Rolls
- 1 egg
- 2/3 cup flour
- 2/3 cup milk
- 1 pinch salt
- as needed extra virgin olive oil
- 1/4 cup sun-dried tomato pesto
- 5 oz smoked beef
- 1/3 oz arugula
Preparation of Smoked Beef Crepe Rolls
To prepare smoked beef crepe rolls first you need to make the crepes.
With the egg, flour, and milk, make the batter for the crepes following the instructions you find here. In the recipe, you’ll also find all the cooking instructions with an explanatory video.
Once the crepes are ready (with these quantities you should get five), you can proceed with the filling.
Lay a crepe on the cutting board and spread it evenly with sun-dried tomato pesto.
Cover with slices of smoked beef.
Distribute some washed and well-dried arugula leaves over the beef.
Roll the crepe tightly without letting the filling escape, then wrap each roll in plastic wrap and refrigerate.
Keep the smoked beef crepe rolls in the fridge until ready to serve, then take them out and cut them into 4 pieces each, securing each piece with a toothpick.
