Pan-Fried Crepe Rolls

  • Difficulty: Basic
  • 40 minutes
  • 2 servings

When you make crepes, it’s a pity to prepare only one filling! So, make two fillings to satisfy more tastes: one with fresh herbs, and one with hot spices, for the bravest guests! Pan-fry the crepes and serve them with a refreshing dip to balance their taste.

Ingredients Needed for Pan-Fried Crepe Rolls

⅔ cup flour
salt
3 eggs
⅔ cup milk
2 ounces of feta cheese
2 tablespoons of cream cheese
2 tablespoons of fresh herbs, chopped
1 teaspoon red peppercorns
½ teaspoon pepper oncino flakes
2 tablespoons of breadcrumbs
vegetable oil
1 cucumber, shredded
2 garlic cloves
⅔ cup sour cream

How to Cook Pan-Fried Crepe Rolls

  1. Sift the flour and put it in a small bowl. Keep 2 tablespoons for later use.
  2. Add a pinch of salt, 2 eggs, and milk. Keep 2 tablespoons of milk for later use.
  3. Use a vertical mixer or a whisk to blend everything until you make a thin batter.
  4. Heat a few drops of vegetable oil in a skillet and make 4 crepes. Set them aside.
  5. Crumble the feta cheese and add it to a bowl and add the cream cheese over it. Mix with a fork.
  6. Divide the cheese mixture into 2 bowls.
  7. In one, add chopped fresh herbs.
  8. In the other one, add the red peppercorns and pepperoncino.
  9. Fill 2 crepes with herb cheese and 2 with spicy cheese.
  10. Fold the edges of each crepe, then roll them.
  11. Make egg wash by whisking the remaining egg and the remaining milk.
  12. Add the remaining tablespoons of flour in one bowl. Add the egg wash in a second bowl and the breadcrumbs in a third bowl.
  13. Coat each crepe with flour, egg wash, and breadcrumbs.
  14. Heat 2-3 tablespoons of vegetable oil in a skillet and fry the crepes on all sides until golden. Set them aside.
  15. In a separate bowl, mix the shredded cucumber, crushed garlic, salt, pepper, and sour cream.
  16. Serve the crepes with cucumber dip.

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