Oven-baked crepe roll
Description
Homemade baked goods for tea. The recipe for an oven-baked crepe roll is universal, as it allows experimenting with various fillings that can include not only vegetables and cheese, but also mushrooms, meat, or fish. This appetizer is convenient to serve cold, but if desired, it can be reheated until the cheese melts. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients. You can use pumpkin either frozen (remove from the freezer in advance) or fresh. You can also choose the type of cheese for the filling according to your taste preferences (in this version, Gouda is used).
- 2
Step 2
Break the eggs into a deep bowl, add salt, and mix with 150 ml of milk using a fork or whisk.
- 3
Step 3
Gradually add the sifted flour into the milk-egg mixture, stirring the mixture thoroughly.
- 4
Step 4
The result should be a homogeneous mass with a consistency similar to sour cream.
- 5
Step 5
Gradually add the remaining milk (250 ml) to the thick mixture and stir well until smooth.
- 6
Step 6
Pour the resulting pancake batter onto a large baking sheet lined with foil or a silicone mat and lightly greased with oil. Bake the large pancake in the oven at 190 degrees for 30-35 minutes.
- 7
Step 7
While the roll base is baking, prepare the filling: finely chop the vegetables (onion, pumpkin, and garlic). Place the onion in a heated frying pan greased with sunflower oil. Sauté the onion for 1-2 minutes, then add the pumpkin.
- 8
Step 8
Simmer the vegetables over low heat for 5-7 minutes, then add spices and salt.
- 9
Step 9
At the end of cooking, add finely chopped garlic and let the filling cool slightly (3-5 minutes).
- 10
Step 10
Grate the cheese on a medium grater and add it to the vegetables, mix well. Now the filling is completely ready.
- 11
Step 11
Remove the resulting pancake from the oven and let it cool for 3-5 minutes.
- 12
Step 12
Spread the filling evenly over the surface of the crepe, leaving a little space around the edges of the base.
- 13
Step 13
Roll up the crepe starting from the narrow side of the rectangular pancake, then cut into portion-sized pieces. Serve this dish immediately or chill beforehand.