Persian Savory Cheese Crepe Roll (Roulat Panir)
"Transform your appetizer spread with these elegant, buttery crepe rolls that marry sophisticated French technique with the bold, nutty heart of Persian hospitality."
Instructions
In a large mixing bowl, whisk together the eggs, milk, and melted butter until fully combined. Add a small splash of the vegetable oil to enrich the batter.
Gradually sift in the flour while whisking, then season with salt, black pepper, and garlic powder. Continue whisking until you achieve a smooth, lump-free, pourable batter.
Heat a nonstick skillet over medium heat and lightly grease it with vegetable oil. Pour in enough batter to create a thin, even crepe, tilting the pan to spread it evenly.
Cook the crepe until the surface sets and the bottom turns lightly golden. Carefully remove and lay it flat on a clean surface. Repeat with the remaining batter and allow all crepes to cool completely.
In a separate bowl, combine the unsalted cheese, diced salami, chopped lettuce or parsley, and walnuts. Mix gently until evenly distributed.
Spread a thin, even layer of mayonnaise over one cooled crepe. Evenly distribute a portion of the filling over the top, leaving a small border around the edges.
Roll the crepe tightly into a neat log. Wrap gently and refrigerate for 15–20 minutes to help it firm up and slice cleanly.
Using a sharp knife, slice into bite-sized rolls. Serve chilled, garnished with scallions or olives if desired.