Parmesan and ham mayo roll ups

Name: Parmesan and ham mayo roll ups
Ingredients: 1 Carrot, cut into sticks and lightly blanched to soften; ¼ Cucumbers, cut; 1 ½ cups Flour; 2 Eggs; 300 ml Milk; 1 Tbsp Melted butter; ¼ tsp Salt; 4 Tbsp Grated parmesan cheese (Main); 2 Tbsp Kewpie mayo (Main); 180 g Ham (Main); 1 Tbsp Gault's tomato ketchup, its has been sweetened only with vegetables

Vanessa Lewis

Simon Gault

Chef and Restauranteur

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It’s every parent’s nightmare: getting“the lunchbox” right. The lunchbox first, is it eco-friendly andsustainable? Then the food. My mantra is low carb and low or no refined sugar, lots of colour, lots of variety and making it enticing. Many preschools and schools have “nonut” policies due to the growing number of kids with allergies.

Sort of like sushi, this consists of making a crepe that you then put the fillings in, roll it up into a log and cut into bit size pieces. I suggest making the crepe batter the night before so it’s all ready to go in the morning. It takes no time at all as it’s as quick as making a sandwich or a bread roll. You can mix up the fillings, pulled pork, vege sticks and cheese work well.

Ingredients

1	Carrot, cut into sticks and lightly blanched to soften
¼	Cucumbers, cut

For the parmesan crepes

1 ½ cups	Flour
2	Eggs
300 ml	Milk
1 Tbsp	Melted butter
¼ tsp	Salt
4 Tbsp	Grated parmesan cheese (Main)

For the ham mayo

2 Tbsp	Kewpie mayo (Main)
180 g	Ham (Main)
1 Tbsp	Gault's tomato ketchup, its has been sweetened only with vegetables

Directions

To make the parmesan crepes: Place all ingredients in a blender and process till smooth.
Rest the mixture for a couple of hours but overnight is preferable.
The mixture may need thinning with a little more milk prior to cooking.
Once batter has rested, heat a non-stick frying pan lightly brushed with a little butter or canola oil spray.
When hot, pour in a small ladle of crepe mix and swirl around the pan to cover the base (a 1-tablespoon ladle will suit a 15cm crepe pan). The crepes should be very thin, so add only just enough batter to coat the pan. Cook until the crepe starts to lift off the edges of the pan, then carefully flip and cook the other side until it starts to colour. Transfer to a plate and repeat until all the mixture has been used.
To make the ham mayo: Place all the ingredients in a food processor and blend to a smooth consistency
To assemble, take a crepe and place on a clean board, spread over some ham mayo.
Arrange a few carrot and cucumber sticks through the middle and top with some avocado slices.
Roll the crepe up and slice into about 3cm rounds.