Cheese crêpes rolls with cream cheese and peppers

Ingredients for 1 servings:

• 50 g butter
• 50 g flour
• 4 eggs
• 150 g cheese, grated
• 400 g cream cheese
• 1 bell pepper(s), red
• 2 tbsp herbs as desired
• 100 ml milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

A great recipe for a cold buffet, brunch, or breakfast – it’s easy to prepare! Separate the eggs and beat the egg whites until stiff. Melt the butter in a wide saucepan, add the flour, and stir well. Add the milk, egg yolks, salt, and pepper; heat until hot. Then add the cheese while stirring thoroughly. Don’t be alarmed; it will be quite a thick mixture! Remove from the heat and stir in the stiffly beaten egg whites. Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 180°C (350°F) on the middle rack for 15 minutes. Meanwhile, trim the red bell pepper and blend it with herbs (chives, parsley, basil, dill, or whatever your herb garden has to offer), the cream cheese, salt, and pepper in a food processor. Alternatively, finely chop the herbs and bell pepper and mix in. Let the baked dough cool, then spread with the cream cheese. Then carefully roll up from the long side. Wrap the roll in plastic wrap and tightly tie the ends. I also wrap the roll in aluminum foil for added stability. It’s best to refrigerate it overnight. Before serving, cut into slices slightly wider than your finger.