Frozen Crêpe Rolls with SKYR

Place the eggs in a large bowl together with the melted butter, half of the milk and a pinch of salt.

Sift the flour directly into the mixture and whisk well to prevent lumps from forming. Finally, stir in the remaining milk.

Cover the bowl with a plate or cling film and leave the batter to rest at room temperature for 30 minutes.

Heat a crêpe pan or a large, shallow frying pan and lightly grease it with clarified butter. Pour in half a ladle of batter and spread it evenly using the ladle or a crêpe spreader.

Cook until the underside is lightly golden, then flip the crêpe and cook the other side for a few more seconds.

Stack the crêpes on a plate as they are ready and leave them to cool completely.

Spread one cup of SKYR over each crêpe, leaving a little space around the edges to make rolling easier.

Fold two opposite sides of the crêpe a few centimetres inwards over the filling, then roll it up into a cylinder and place it on a small baking tray lined with baking paper.

Fill and roll all the crêpes in the same way, then freeze overnight.

Remove the rolls from the freezer a few minutes before serving and cut them into pieces about 2–3 cm wide. For easier slicing, use a knife that has been dipped in very hot water.

Leave to rest at room temperature for about 10 minutes before serving.