Stuffed Crêpe Skewers

1. Preheat the Oven

Preheat the oven to 180°C (350°F) and line a baking tray with baking parchment.

2. Fill the Crêpes

Lay 2 crêpes flat on your work surface. Spread each crêpe with 1 tablespoon of cream cheese.

Place 1 slice of chicken ham on top of one cream-cheese-coated crêpe. Sprinkle evenly with grated Gouda, then scatter a few arugula leaves over the cheese.

Cover the filled crêpe with the second crêpe, placing it coated side down. Roll each stack up tightly into a log.

Continue with the remaining crêpes in the same pairwise manner.

3. Shape

Using a sharp knife, cut each roll into 6 equal slices.

Thread 3 slices onto each skewer and place them on a baking tray lined with baking parchment. Repeat with the remaining rolls — you should end up with about 8 skewers in total.

Sprinkle the skewers lightly with grated Parmesan.

Optional: For a richer, softer result, place a small knob of butter on top of each rolled crêpe before baking. Leaving the butter out will result in a slightly drier, crisper finish.

4. Bake

Since the crêpes are already cooked, they only need a short time in the oven. Bake until the Parmesan is lightly golden and the edges are crisp, keeping a close eye on them.

Parmesan contains little moisture and can turn bitter if overbaked, so avoid letting it brown too deeply. The skewers usually take less than 10 minutes, depending on your oven.

Baker’s Note

Because the crêpes are prepared in advance, the skewers come together quickly and require only a short time in the oven — perfect when you want something warm, crisp, and comforting without much effort.

Tips for Best Results

• Use thin, flexible crêpes so they roll easily without cracking. If your crêpes feel stiff, warm them briefly before filling.
• Roll tightly to keep the layers intact when slicing and threading onto skewers.
• Grate the cheeses finely for even melting and better coverage.
• Watch the Parmesan carefully while baking — it should turn lightly golden, not deeply browned, to avoid bitterness.
• If your oven heats unevenly, rotate the tray once during baking for even colour.

Variations

• Vegetarian: Omit the chicken ham and add thinly sliced sautéed mushrooms, zucchini, or roasted red peppers.

• Cheese-forward: Replace part of the Gouda with mozzarella for extra melt, or add a small amount of grated Emmental for a nuttier flavour.
• Herb swap: Use baby spinach or mixed salad leaves instead of arugula for a milder taste.
• Spiced version: Add a pinch of smoked paprika or freshly grated nutmeg to the cream cheese for extra depth.

Serving Notes

• Serve warm, straight from the oven, while the cheese is melted and the edges are crisp.
• These skewers work well as:
  • a brunch side
  • a party appetiser
  • a savoury snack for kids and adults alike

• For a more substantial offering, serve the skewers with a simple green salad or a refreshing yogurt garlic dip on the side. For a richer option, a sour cream–based dip also pairs well.

Make-Ahead Tips

• The crêpes can be prepared 1–2 days in advance and stored stacked, well covered, in the refrigerator.
• The rolls can be assembled, sliced, and skewered up to 6 hours ahead, then covered and refrigerated.
• Add the Parmesan and bake just before serving for the best texture and flavour.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven until warmed through and lightly crisp. Avoid microwaving, as it softens the crêpes and dulls the texture.

Final Thoughts

Stuffed Crêpe Skewers are a simple way to turn everyday ingredients into something a little more special. Easy to prepare, adaptable, and visually appealing, they are ideal for relaxed gatherings or as a savoury alternative to sweet crêpe dishes. Once you try them, they invite endless variations — making them a recipe worth returning to.

My most popular alternative 

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