Crêpe rolls stuffed with cream cheese and bresaola
Ingredients for about 25-30 rolls
50 g of baking flour,
125 ml of milk, 1 pinch of salt,
1/2 teaspoon of Provencal herbs,
1 pinch of black pepper,
1/2 teaspoon extra virgin olive oil,
1 teaspoon water, 1 egg L,
150 g cream cheese spread,
200 g fine cut bresaola.
Place the egg in a medium bowl and add the milk, salt, olive oil, water, Provencal herbs and a bite of black pepper. Incorporate the sifted flour, mixing well with some rods, until there are no lumps. Cover and let stand in the refrigerator for half an hour.
Lightly grease a good medium-sized nonstick skillet and cook the crêpes, pouring approximately 60 ml of dough each time. They must leave about 3-4 crêpes, depending on the diameter and the thickness that we give them. It is better to get thin. Remove as they are ready and leave in a dish covered with a clean cloth or plastic film.
Cover each crêpe with a generous layer of cream cheese, give a punch of pepper and add a few slices of bresaola. It is best not to get to the edges with the cheese to prevent it from coming out. Roll carefully, squeezing well, and wrap each roll in plastic film. Let stand in the refrigerator half an hour.
Cut 1-2 cm thick rolls carefully. The colder they are, the easier it will be. Discard the ends for the presentation – or eat them directly on the go, do not throw them out. Serve in a platter or appetizer trays.