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Egg rolls with filling

Stuffed Egg Crepe Rolls

You can fill these thin egg crepes with whatever filling you like. These stuffed egg crepe rolls are perfect both as a party appetizer and as an easy snack at home. They come together quickly and simply, and you can swap the filling to suit your taste. This one's a keeper — it practically begs to be written into your recipe box.

Maria

Recipe author

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Composition / ingredients

Servings:

Eggs

Mayonnaise

100

Vegetable oil

Crab sticks

100

Processed cheese (mild soft melting cheese)

100

Garlic

Dill (3 sprigs)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 10 g

Fats 70 % 31 g

Carbohydrates 7 % 3 g

298 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

For the egg crepes you'll need: 4 eggs; 4 tablespoons of mayonnaise; 1 tablespoon of vegetable oil for frying.
Step 2:

Combine the eggs and mayonnaise. Whisk until smooth. If your mayonnaise is unsalted, add a pinch of salt — I didn't need to.
Step 3:

You want a smooth batter, about the consistency of pancake batter: not too runny, but not thick either.
Step 4:

Heat the vegetable oil in a skillet. Ladle in part of the egg-mayonnaise batter, swirling to coat the pan. Cook each crepe about 3–4 minutes per side.
Step 5:

Transfer the finished crepe to a plate to cool. Cook the rest the same way, brushing the pan with a little oil each time.
Step 6:

For the filling you'll need: 100 g (about 3.5 oz) crab sticks; 1 wedge of processed cheese; 1 clove of garlic; 3 sprigs of dill; 2 tablespoons of mayonnaise.
Step 7:

Finely chop the crab sticks, or grate them on the large holes of a box grater.
Step 8:

Grate the processed cheese on the large holes of the grater. It's much easier to grate if you pop it in the freezer for 20–30 minutes first.
Step 9:

Wash the dill and chop it finely.
Step 10:

In a bowl, combine the crab sticks, processed cheese, garlic (pressed or minced), chopped dill, and mayonnaise.
Step 11:

Mix well.
Step 12:

Spread the crab filling over each crepe.
Step 13:

Roll each crepe up into a tight log. Chill the rolls in the refrigerator for 1 hour.
Step 14:

Just before serving, slice the rolls into rounds, arrange them on a plate, and garnish with fresh herbs. Enjoy!

Instead of individual crepes, you can bake one big egg sheet in the oven. Make the batter the same way and pour it onto a parchment-lined baking sheet — it'll spread out evenly on its own. Bake about 10 minutes at 350°F (180°C), then flip it out onto a towel to cool. Spread the whole sheet with the crab filling, roll it up, and chill, then slice the roll into pieces. I've made this both as one large oven roll and as small pan-cooked rolls — I like the second version better, since the crepes come out light and tender.
This is the perfect appetizer for a party spread. Rolls like these will genuinely impress your guests — chances are they won't even guess at first what the crepes are made of. And the whole thing comes together quickly and easily.