Summer Spinach Crêpe Rolls

Ingredients

• 4 Eggs
• 20 g Sugar
• 5 g Baking soda
• 2 g Salt
• 180 g Spinach (Squeeze the leaves thoroughly before adding them.)
• 250 g Flour
• 435 ml Milk (The source indicates 420–450 ml.)
• 2 tbsp Olive oil (For the batter.)
• Olive oil (For greasing the pan; quantity not specified.)
• Cream cheese (For the filling; quantity to taste. Nutritional estimate based on approximately 120 g.)
• Cucumber (Cut into thin strips; quantity to taste. Estimate based on approximately 100 g.)
• Smoked salmon (Cut into strips or pieces; quantity to taste. Estimate based on approximately 120 g.)

Steps

1. 1

   Crack the eggs into a bowl and beat them well.

2. 2

   Squeeze the spinach leaves thoroughly, then add them to the eggs.

3. 3

   Add the sugar, salt, and baking soda.

4. 4

   Blend the mixture until smooth.

5. 5

   Pour the milk and olive oil into the batter, then mix again.

6. 6

   Add the flour to the mixture and stir until incorporated.

7. 7

   Cut the cucumber into thin strips and prepare the smoked salmon in strips or pieces. Have the cream cheese ready for the filling as well.

8. 8

   Grease a pan and heat it. Once hot, pour in some of the batter and cook the crêpes, making thin sheets.

9. 9

   Spread cream cheese over a crêpe and add the cucumber and smoked salmon.

10. 10

    Fold in the edges and roll up the crêpe to close it. Repeat with the remaining crêpes and filling.

Notes

The filling quantities are left to the author's discretion. The source does not specify the number of crêpes, the amount of oil for the pan, the temperature, or the cooking time; therefore, cook the sheets until they are cooked through and easy to handle, without adding details not indicated in the recipe.

Nutrition per serving

• appetizer
• first course
• fresh
• quick
• crêpes
• spinach
• salmon
• savory breakfast