Hi lovely ones!
For the second time this year I made these savory rolls as an “Apéro”, little Finger Food Appetizer, amuse gueule, snack, nibbles, canapé…..call them what ever you wish!
I love them! And I think my guests don’t mind them either. They are delicious and easy to make and they are plantbased!
I must say, I didn’t really have the time to make some nice photos of them – crappy light and wierd colors. But trust me when I tell you, they do taste 100%! (while they look about 70% in real, and 30% on these photos)
I like to use whole wheat flour (the reason why they only look 70% in real) but of course any flour should work. And the fluffiness of the crepes/pancakes? It’s from beer! What? Yep, not lying! I didn’t believe it either, but Oli, a friend of mine told me about this secret – not so secret – ingredient. He makes his Crepe batter with it (and his Crepes are simply THE BEST!) The Beer makes it fluffy and you should just try it out!
Here the Recipe:
For the Batter:
- 2 Cups of whole grain wheat flour
- 1 Cups of Beer
- 1 Cup of Soy Milk (or other alternative Milk
For the Filling:
- 1 Cup of sun dried Tomatoes
- 0.5 – 1 Cup of vegan Cream Cheese
- 1 handfull fresh Basil
- 1 handfull Arugula
- 0.3 Cup of Pine Nuts
- Some Pepper, Oregano and Chili flakes
Prepare the batter by mixing the 3 ingredients well. Salt and Pepper it slightly. Add more Mylk, if you want the batter to be thinner, or more flour, if it’s too thin.
Add some Oil into a flying pan and heat it on medium heat. Poor some batter into the pan and make big pancakes. Every side needs about 5 minutes on a low to medium heat (until golden brown). The thinner the pancakes, the easier to roll them. Put them aside to cool off.
Now add all the ingredients for the filling into a food processor. Mix until you have tiny little pieces.
Spread the filling on to the Pancakes and roll them up. Fix with toothpick. Store them in the fridge and cut them up, just before serving.