Crêpe rolls with egg and cheese filling
Crêpe rolls with egg and cheese are a good idea for a quick snack. The basis of these rolls are fluffy carrot crêpe filled with egg, cheddar cheese, raw carrots and sprouts. The filling cannot lack mayonnaise, which binds all the ingredients and gives the whole thing a delicious taste. I start preparing the rolls by frying the crêpes. In these rolls, I used carrot crêpes, but the rolls can also be made with spinach crêpes. You can find the recipe for spinach crêpes HERE. I make carrot crêpes according to the recipe that I shared with you earlier on this blog, I put a link to it below. After frying the crêpes, I cool them down, because they cannot be warm at the time of putting the filling on them.
The filling for crêpes is made of intensely flavoured cheddar cheese, hard-boiled eggs and fresh carrots. I do not add sprouts to the filling, but I sprinkle them on the filling already spread on the crêpes. After covering the crêpes with the filling and sprinkling them with sprouts, I roll them into a roll, which I cut into smaller pieces. I put the pieces on a plate, decorate them with sprouts and carrots and if I make them in advance, I wrap the plate with rolls in cling film and put it in the fridge. These carrot rolls can be prepared the day before serving, because they taste just as good the next day taken out of the fridge. This vegetarian dish is great for house parties, special events and prepared without any occasion, for example for dinner. It can also be served for breakfast and lunch. I encourage you to check the following recipe for crêpe rolls with egg and cheese and I wish you a tasty meal.
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Ingredients for crêpe rolls with egg and cheese filling.
- 4 carrot crêpes
- 2 hard-boiled eggs
- 4 tablespoons of sprouts
- 4 tablespoons of mayonnaise
- 50 g grated Cheddar cheese
- 50 g carrot cut into sticks
- a pinch of salt
- a pinch of black pepper
Additionally:
- sprouts and carrot sticks for decoration
How to make crêpe rolls with egg and cheese filling.
Prepare carrot crêpes according to the recipe HERE.
Cut the boiled eggs into medium-sized cubes and put them in a bowl. Add grated cheddar cheese, carrots sticks, salt, pepper and mayonnaise. Mix. Spread the egg cream on each crêpe, sprinkle with sprouts on top and roll up. Cut ech roll into four parts, then set each one in a vertical position and decorate with carrots and sprouts.
Good to know when making crêpe rolls with egg and cheese filling.
I grated the cheddar cheese on the large holes of the grater.
I opted for a mixture of different sprouts, but you can decide to use only one type of sprouts, for example broccoli sprouts or mung bean sprouts.
The amounts of ingredients used will yield 16 mini rolls.
The carrots can be grated on the large holes of the grater instead of cutting them into sticks.
Do you like rolls from crêpes? If so, try our recipe for Crêpe rolls with salmon.
