CREPE ROLL RECIPES

Steps:

• In a mixing bowl, blend spelt flour with milk and mineral water until smooth. Stir in 1/2 teaspoon salt and eggs. Allow batter to rise for about 30 minutes.
• Meanwhile, rinse carrots, peel and coarsely grate. Place in a bowl, season with salt and let stand 5 minutes.
• Rinse basil and shake dry. Set some leaves aside and finely chop the rest.
• Mix goat cheese, cream cheese, poppy seeds, and chopped basil into grated carrots. Season with salt and pepper.
• Heat a 6-inch diameter non-stick pan and very lightly coat with oil. Pour in 3 tablespoons batter and swirl to spread evenly.
• Bake crepes on each side for 2 minutes at medium heat then slide onto a plate. In the same way, bake another 11 crepes and let cool.
• Spread carrot and cheese filling onto crepes and smooth out. Sprinkle with remaining basil leaves and roll crepes.
• Place rolled crepes in a rectangular storage container (about 1 1/2-quart capacity) to store until serving.

Steps:

• Lay crepe flat on a clean work surface. In a bowl, stir together cream cheese, lemon zest, and juice; season with salt and pepper. Spread evenly to edges of crepe. Cut crepe in half.
• Blanch asparagus in generously salted boiling water until crisp tender, 2 to 3 minutes. Transfer to an ice water bath until cold; drain and pat dry. Top each crepe half with 2 slices prosciutto and 2 blanched asparagus spears, laying them parallel to long, cut side of crepe, leaving a 1/2-inch border at cut edges.
• Starting at rounded ends, tightly roll each half to enclose filling, gently pressing long, cut end to adhere. To serve, trim ends and cut crosswise into approximate 1-inch pieces of "sushi."
• For salmon variation, sprinkle chopped scallions over cream cheese, replace prosciutto with smoked salmon, and omit asparagus.