This winter, I make and serve an obscene amount of crepes — can’t get tired of them!
A batch of 24 crepes (see a link to my favorite crepes recipe in Recipe Notes) provides 3-4 days of different breakfasts and lunches for two every week. Make crepes in advance, keep them covered with plastic wrap in a refrigerator, and quickly serve an endless variety of foods! With a pile of crepes and two more simple ingredients like ground meat and BBQ sauce, you can make a quick, attractive, and filling appetizer for unexpected (or expected) friends. Serve it in individual ramekins or a large baking dish — easy to grab bite-size rolls will be gone in no time! Thus the name.
This recipe/cooking idea was a result of an accidental experiment. After making another dish, I ended up with about 4 tablespoons of leftover raw ground meat, a nice fatty mix of beef and lamb. The oven was hot, and the crepes were calling to be used. A perfect no-fuss hot appetizer was born!
Let’s Cook Together! Day 4
Choose your favorite ground meat/poultry/seafood and your favorite BBQ sauce — whatever you prefer or have in your refrigerator. Make sure to add fat or/and heavy whipping cream — whatever fits your choice of proteins — to any lean stuffing.