Crepe Rolls

A delicious favorite among all age groups, especially kids! Serves 6. Recipes courtesy of the US Dairy Export Council.

	Crepe Batter
3	Eggs, large
15 g	Granulated Sugar
500 ml	Milk, whole
50 g	Butter, unsalted, melted
250 g	All-Purpose Flour
1	pinch of Salt
	Cheese Filling
250 g	U.S. Cream Cheese, softened
150 g	U.S. Colby Cheese, coarse shredded
30 g	Honey
100 g	Cherries, pitted, halved, and finely sliced
	Garnish
	Chocolate Syrup
50 g	Pistachio, fresh, crushed

In a large bowl, whisk the eggs and the sugar until the mixture reaches a light smooth texture.
Add the milk and melted butter. Whisk until all the ingredients are incorporated.
Using a strainer, gradually add the flour by folding gently with a spatula making sure no lumps are formed. Season with a pinch of salt.
Let the batter rest for 30 minutes.
Spray a non-stick frying pan with butter or vegetable oil and preheat it on medium heat.
Scoop one ladle of batter and spread evenly on the frying pan. Cook 2 minutes on each side. Repeat with remaining batter.

Add the cream cheese, Colby cheese and honey to a bowl and mix using a hand mixer.
Spread an equal amount of the cheese filling on each of the cooked crepes.
Arrange a pinch of sliced cherries at the center of each crepe.
Roll the crepes and chill for 10 minutes
Serve cold with a drizzle of chocolate syrup and a sprinkle of pistachio or any other kind of nuts.

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