Easy Rolls for School Snacks

From the moment I “graduated” as a mom, I made it my goal to give my child the best food I possibly could. I armed myself with nutrition books, baby food recipe books (courtesy of Aunt Ilana), and I suffered pain and discomfort because I had my mind set on breastfeeding my child as long as I could (23 months, in fact).

Before  I  tried to convince my child to eat her veggies I had to make this a habit for myself. You cannot teach your children but by example.

After she weaned herself came the difficult part: daycare and school. Now we had to think about snacks, birthday parties, field trips, etc.

The first rule in our home was: no candies. She could have cake in moderation (after the 3rd year), never soft drinks (still verboten in our home). Even if we have relaxed the no candies rule a little bit, it is reserved for special occasions. Luckily my daughter is no fan of candies.

If you think that our daughter feels deprived, the answer is “no”. You can’t miss what you never had. As it turns out she’s become quite the little “health fascist”. My husband stopped buying chips after she kept nagging him to “set the good example”.

I think having her has made me a more conscious eater.

We occasionally try to develop recipes for healthy school snacks, part of my job as a mom.

I have cooked many a crepe in my life, but this one works the best for this purpose. These rolls can be served as a school lunch, or a heavy snack when the kids need them.

My daughter approved.

Aunt Clara

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Easy Rolls for School Snacks Recipes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Easy Rolls for School Snacks Recipes: Pack these delicious and easy rolls for school or work. They are delicious and very nutritious. Kids will love it.

Servings: 6 servings

Author: Clara Gonzalez

Ingredients

For the crepes

• 1 cup of all-purpose flour
• 2 medium eggs
• 1 1/2 cup of skim milk
• 1/4 teaspoon of baking soda
• 1 tablespoon of butter at room temperature

Filling 1

• 1/2 cucumber , peeled and cut into strips
• 12 slices of cheese (cheddar or mozzarella)
• 6 rebanadas finas de jamón de pavo

Filling 2

• 12 slices of cheese (cheddar or mozzarella)
• 12 slices of turkey ham
• 1/2 carrot cut into thin strips
• 1/2 cup of diced tomato
• 1/2 cucumber cut into thin strips
• 12 lettuce leaves

Instructions

For the crepes

1. Sift flour, mix with eggs, milk and baking soda. Whisk until there's no clumps.
2. Paint a large non-stick skillet with butter. Heat over low heat.
3. Pour 1/4 cup of the flour mix and spread on the bottom
4. Cook for 30 seconds. Flip carefully and cook for another 30 seconds. Flip again and cook until it has golden spots.
5. Remove from the pan and repeat with the rest of the flour mix.

Filling 1

1. Top one crepe with cheese and ham, add some cucumber sticks and roll tightly.
2. Repeat with the rest of the crepes.
3. Cut into thirds and pack for school or work.

Filling 2

1. Top one crepe with cheese, lettuce and ham.
2. Add some cucumber sticks, carrot sticks and tomatoes and roll tightly.
3. Repeat with the rest of the crepes.
4. Cut into halves, wrap in waxed paper, and pack for school or work.