Roulat Panir (رولت پنیر) — Persian Savory Cheese & Walnut Crepe Rolls

• 120 gAll-purpose flour (sifted)
• 360 mlMilk (room temperature)
• 2 largeEggs (room temperature)
• 30 gUnsalted butter (melted and cooled slightly)
• 10 mlVegetable oil (for greasing the pan as needed)
• 3 gSalt (about 1/2 teaspoon)
• 1 gBlack pepper (about 1/2 teaspoon, finely ground)
• 90 gMayonnaise (full-fat for best texture)
• 250 gUnsalted cheese (crumbled or grated; use a mild unsalted white cheese)
• 80 gWalnuts (toasted lightly and chopped fine)
• 120 gSalami (halal-certified if needed; minced or chopped very small)
• 2 gGarlic powder (about 1 teaspoon)

Instructions

1. 1

   Make the crepe batter: In a mixing bowl, whisk the eggs for 20 seconds, then whisk in the milk. Add the sifted flour, salt, and black pepper, whisking until smooth and lump-free (about 1 minute). Whisk in the melted butter. Rest the batter 30 minutes at room temperature to hydrate the flour and relax gluten for tender crepes.

2. 2

   Prepare the filling while the batter rests: Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant; cool 5 minutes, then chop fine. In a bowl, mix mayonnaise, unsalted cheese, chopped walnuts, salami, garlic powder, black pepper, and salt. Stir 45–60 seconds until spreadable; refrigerate 10 minutes to firm slightly.

3. 3

   Cook the crepes: Heat a 24–26 cm nonstick skillet over medium heat for 2 minutes. Lightly oil the pan with about 1/2 teaspoon oil, wiping excess with a paper towel. Pour 60–70 ml batter, swirl to coat thinly, and cook 60–75 seconds until the edges lift. Flip and cook 20–30 seconds.

4. 4

   Repeat and cool: Stack crepes on a plate as you cook, making 8–10 crepes. If the pan starts to look dry, add a few drops of oil and wipe again. Let crepes cool completely, about 15 minutes, before filling; warm crepes can melt the mayonnaise and make the rolls slippery and hard to slice cleanly.

5. 5

   Fill and roll: Place one crepe on a board. Spread 2–3 tablespoons filling (about 45–55 g) in a thin, even layer, leaving a 1 cm border. Roll tightly into a log, applying gentle pressure to avoid tearing. Repeat with remaining crepes. Wrap each log in plastic wrap and chill 30 minutes to set for neat slices.

6. 6

   Slice and serve: Unwrap one chilled log at a time. Trim 1 cm from each end, then slice into 2 cm pinwheels using a sharp knife, wiping the blade between cuts. Arrange on a platter and keep refrigerated until serving. For best texture, serve cool (not icy cold) after sitting at room temperature for 10 minutes.