Savory Crêpe Roll

Thin buckwheat pancakes filled with lots of creamy, cheesy goodness will be the highlight of your morning.


  • Dough:
  • 1 1/4 cups milk
  • 2 eggs
  • 3/4 cup buckwheat flour
  • Salt & pepper
  • Filling:
  • 9 ounces cream cheese
  • 2 green onions, chopped
  • 1 tablespoon tomato paste
  • 4 basil leaves
  • 1/2 cup Parmesan cheese
  • 1/2 cup grated Emmental cheese
  • 1/2 cup mozzarella
  • Salt, chili flakes, pepper


  1. Crêpes:
  2. In a bowl, combine milk and eggs, then stir in the flour and season it with a pinch of salt and pepper. Fry in a coated pan with a little olive oil until golden brown.
  3. Filling:
  4. Mix part of the cream cheese with tomato paste, salt, pepper, chili and spread it on the first crêpe. Sprinkle it with basil and Emmental cheese. Lay another crêpe on top and spread cream cheese on it, then sprinkle it with green onions and mozzarella; season with salt and pepper. Roll up the crêpes and sprinkle with Parmesan cheese.
  5. Bake at 350°F on a baking tray lined with parchment paper for 10 minutes.