If you’re like me, you are always looking for a new hors d’oeuvre. No matter how many I have (and through the years I’ve probably collected hundreds) I am always on the lookout for something new.
I came up with this one in a crêpe class I was teaching on Zoom. I wanted an appetizer, entree and dessert made with crêpes. Although you can make these with any crêpe batter, I like the buckwheat batter the best because it is a little more robust.
I was so proud of myself for getting such good how-to photos when making the crepes, but then I realized that I forgot to show you how to cut them. I think you’ll get the idea when you look at the final products. You get to eat the end of each roll while cutting the center of the rolls into 3 or 4 diagonal slices.
To say they were a hit at my NYE party would be an understatement. I was so happy that everyone ate at least 4 or 5 pieces. I would say the recipe serves 8 with other appetizers and cocktails
If you do as I do and make the crêpes a day or 2 ahead, it’s really easy to fill and roll them.
This is my gift to you for the New Year. Have a healthy and happy one everyone and thank you so much for all your support. I hope to see you on Zoom or in person.
Much love,
Marlene