Cream Cheese Pinwheels
Perfect pinwheels for entertaining guests, as a snack or bring a roll for lunch!
THE CREPES:
What you will need:
1/4 cup Protein Powered Baking Mix
1/4 cup water
How to do it:
Step 1: Lightly oil on a crepe pan (or other non-stick pan).
Step 2: Stir the water and mix quickly and IMMEDIATELY pour the batter, lift and move the pan around until it is completely covered. This is necessary because the mix thickens as it sits which makes it harder to spread.
Step 3: Turn the element to medium. Yes, you are turning the element on after you have formed the crepe (otherwise it is also harder to spread thinly because it starts to thicken as it cooks and we are trying to make a crepe, not a pancake.
Step 4: Flip it over as soon as it is flippable (the sides will start to lift slightly).
Step 5: Take the pan off the heat in between making each
crepe.
THE FILLING
What you will need:
454 grams room-temperature cream cheese (important so that it is not too cold to mix with a fork)
1/2 a cup finely chopped green onion
1/2 a cup finely chopped red pepper
1/2 cup finely chopped olives
ranch mix or other spice mix to taste
How to do it:
Step 1: Mix everything together
THE PINWHEELS
What you will need:
4 crepes
the filling
Step 1: Spread the mix all the way to the edges of
the crepe using the back of a spoon.
Step 2: Roll each crepe as tightly as you can.
Step 3: Refrigerate for an hour or more (the purpose of this is to make the cream cheese more solid, so that it is easier to cut).
Step 4: Cut into rounds and serve!
Yum!
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