These crepe rolls are thin and supple, filled with a silky milk sauce and stretchy mozzarella. A slice of ham adds juiciness, while a golden crust from pan-frying or baking makes the appetizer especially appetizing. Simple to prepare and elegant on the plate, they are ideal for breakfast, brunch or a light snack.
Ingredients
For the thin crepes (makes 7)
- Eggs — 2
- All-purpose flour — 1 1/4 cups | 150 g
- Unsalted butter, melted — 1 1/2 tbsp | 20 g
- Salt — 1/2 tsp
- Sugar — 1 tsp
- Warm milk — 1 1/2 cups | 350 ml
For the sauce and filling
- Unsalted butter — 3 tbsp | 40 g
- All-purpose flour — 2 tbsp
- Milk — 1 1/2 cups | 350 ml
- Mozzarella, grated — 3/4 cup | 80 g
- Salt — to taste
- Black pepper — to taste
- Nutmeg — a pinch
- Ham — 7 slices
Step-by-step recipe
- Make the batter: whisk the eggs with the salt and sugar, pour in half the warm milk, add the flour and mix until smooth.
- Add the remaining milk and the melted butter, whisk again until well combined, and let the batter rest for 15 minutes.
- Cook the crepes: heat a dry nonstick skillet. Pour in a thin layer of batter and cook until lightly golden on both sides. Stack the finished crepes.
- Make the sauce: melt the butter in a saucepan over medium heat, add the flour and cook for 1–2 minutes, stirring constantly, until lightly nutty in aroma.
- Gradually pour in half the milk, whisking until smooth, then add the remaining milk and cook until thickened.
- Remove from the heat, season with nutmeg, salt and pepper, add the mozzarella and stir until melted.
- Assemble: spread a thin layer of sauce over each crepe, add a slice of ham and roll up tightly.
- Serve: if desired, pan-fry the rolls in a dry skillet until golden, or bake for 5–7 minutes at 392°F | 200°C, finishing with a little extra cheese.
Serving and storage
Serve the rolls hot or warm, with any remaining sauce or fresh herbs. Leftovers can be stored in the refrigerator for up to 2 days; cool first and cover. Reheat in a skillet with a lid or in the oven at 320–338°F | 160–170°C to keep them tender.
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Tips and variations
- To avoid lumps in the sauce, add the milk in batches and whisk continuously.
- Mozzarella can be swapped for gouda, emmental or sulguni — choose a cheese that melts well.
- For a lighter version, use turkey or chicken ham; part of the milk in the sauce can be replaced with stock.
- If the crepes tear, let the batter rest longer or add 1–2 tbsp milk/water to loosen it; the pan should be well heated.
- Make ahead: cook the crepes and prepare the sauce the day before; assemble and quickly reheat before serving.
Nutritional value (per 1 roll)
| Calories | ≈ 290 kcal |
|---|---|
| Protein | ≈ 12 g |
| Fat | ≈ 14 g |
| Carbohydrates | ≈ 28 g |
| Fiber | ≈ 1 g |
| Sugar | ≈ 5 g |
| Sodium | ≈ 700 mg |
FAQ
Can I make these rolls gluten-free?
Yes. Replace the wheat flour in the batter with rice flour or corn flour, adding 1 tbsp potato starch for elasticity. In the sauce, use cornstarch instead of flour.
What can I use instead of mozzarella in the sauce?
Any good melting cheese works well: gouda, emmental, cheddar or sulguni. The flavor will be a little more pronounced, so taste the sauce for salt before assembling.
Why do the crepes turn out dry or tear?
Common causes are batter that is too thick, not enough resting time for the gluten to relax, or a skillet that is not hot enough. Adjust the consistency with milk, let the batter rest for 15–20 minutes, and heat the pan thoroughly.