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Egg and cheese breakfast roll

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Ingredients

Adjust Servings:
For Crepe
3/4 Cup All purpose flour
1 Egg
2 tea spoon Oil/Butter
2 tea spoon Water
2 table spoon chopped parsley
to taste Salt
Egg Filling
1 Table spoon Butter
4 Egg
2 Table spoon Milk
to taste Salt & Pepper
For Sauce
2 Table spoon Butter
2 Table spoon All purpose flour
1 Cup Milk
1 clove (optional) garlic cloves
1/3 cup (Mozzarella, provolone,cheddar etc) cheese
2 Table spoon Parmesan Cheese
2 table spoon chopped parsley
to taste Salt & Pepper
For egg wash & frying :-
2 Egg white
1 table spoon Milk/Water
enough to fry the rolls. Oil

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Egg and cheese breakfast roll

Features:

    Ingredients

    • For Crepe

    • Egg Filling

    • For Sauce

    • For egg wash & frying :-

    Directions

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    Partly adapted from taste of home

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    Steps

    1
    Done

    Egg filling

    1. Beat egg, milk, salt and pepper in a bowl.
    2. Melt the butter in a skillet. Then pour the egg mixture and cook them. Don’t over cook, let them be bit soft and fluffy.Keep them aside.
    2
    Done

    Sauce

    1. Melt the butter in a sauce pan. Add grated garlic (if using ) and saute until lightly golden color.
    2. Add the flour and mix using a whisk.
    3. Gradually add in milk and mix really well and cook until mixture gets thickens on low to medium heat. Season with salt and pepper.
    4. Now add both the cheese and mix really well until it melts.
    5. Now mix in scrambled egg and chopped parsley.
    3
    Done

    For Crepe, Assembling and frying

    1. Whisk all the ingredients for crepe in a bowl without leaving any lumps.
    2. Heat a non stick pan and pour less than 1/4 cup batter (about 30 ml) and make thin crepe of about 5 1/2″ diameter circle.
    3. Take out the cooked crepe and keep it on a plate. Then put  1 table spoon of egg and cheese filling, by keeping 1 1/2 inch space towards the end. Then fold the two sides towards center and start rolling from down to upward ( as shown in pic).
    4. Repeat the same process until you finish all the batter and filling.
    5. Beat the egg and milk for coating. Dip each roll in the egg mixture.
    6. Heat oil in a skillet, and shallow fry the rolls until light golden color.
    7. If you are freezing them, do till step 5 above and arrange them in a tray/baking sheet without touching each other. Freeze them until they are really firm. Then store them in a box or zip lock bag. Bake or fry when ready to serve.
    4
    Done

    Tips & Tricks :-

    • You can add chopped ham,sausages into the filling if you prefer.
    • Instead of making crepe, you can also use pre made phyllo pastry/sping roll sheet.

    Nadishaf

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