The crepe rolls are easy finger food snacks to prepare as appetizers or to accompany aperitifs. They are made with egg-free crepes, filled with robiola cheese, grilled zucchini, and cooked ham. It is a very flavorful recipe, also available in a gluten-free version, suitable for both adults and children, and can be customized in any way you like. The crepes can also be prepared in advance, to be filled when needed; in this case, keep them in the fridge until ready to serve. They can also be offered as a first course for a refined occasion.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 20 rolls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup All-purpose flour
- 1 1/4 cups Milk
- to taste Fine salt
- to taste Nutmeg
- 1 tbsp Grated table cheese
- 3 Small grilled zucchinis
- 7 oz Robiola cheese
- 4 slices Cooked ham
- to taste Melted butter
Preparation
*Here you will find the gluten-free version perfect for sweet and savory pairings.
With these quantities, we will obtain 4 large crepes with a diameter of 8 inches.
In a bowl, sift the flour and add salt, nutmeg, and milk. Mix with a whisk until you obtain a smooth and fluid batter that you will let rest for about 15 minutes.
Meanwhile, grill the thinly sliced zucchini and let them cool.
Let’s prepare the crepes. Heat a non-stick pan with a diameter of 8 inches very well. When it’s hot, pour a ladle of batter and rotate the pan to distribute it evenly. Wait a minute, detach the edges with a wooden spatula and cook on the other side. If the crepe resists, wait about ten seconds, then detach it from the pan and flip it. I don’t use butter to cook the crepes; it’s my choice as they cook perfectly without it. Continue until you finish the batter. Stack them on a plate.
Let’s assemble our rolls. In a bowl, mix the grana cheese with the robiola.
Place slices of grilled zucchini on each crepe until covering the entire surface. Continue with a slice of cooked ham and a large dollop of flavored robiola that we will spread only on half of the crepe. Roll it up like a cannelloni, keeping the seam downwards, and cut the rolls with a sharp knife. Place the rolls in a baking tray with parchment paper and grill them for 5 minutes. They are ready to be enjoyed.
If we want to make them even more chic and appetizing, we can brush them with a little melted butter before grilling.
