Crêpe Rolls with Pak Choi & Cauliflower Rice

Makes 10 rolls
Prep & Cooking: 40-45 minutes


  • 1 large onion or 1 large leek
  • 200-300g pak choi
  • 500g cauliflower
  • 1-2 potatoes or 1 medium sizes parsnip
  • handful of wild or fresh garlic or 2-3 cloves of garlic
  • handful of parsley

From the cupboard:

  • 1 egg
  • 190g milk
  • 200g flour, to your preferred consistency
  • cooking oil
  • salt to taste
  • 1 teaspoon paprika
  • soy sauce
  • 1 teaspoon thyme (dried or fresh)


  1. Making the crêpes: Blend the egg, milk, flour, 375ml water, 30ml cooking oil and a pinch of salt. Make thin crêpes in a non-stick frying pan.
  2. Making the stuffing: Finely chop the leeks and pak choi. Stir-fry with grated carrots for about 10 mins. Chop the roots into small cubes and add to the mixture. When the potatoes are ready, season with paprika, soy sauce, garlic and parsley. You shouldn’t need to add water because the pak choi will release a lot of liquid.
  3. Pulse the cauliflower florets in a food processor until finely chopped and add to the cooked stuffing while war and mix well.
  4. Form the crêpe rolls (approx. 50g stuffing per crêpe).

Serve hot or cold as a main with mixed salad. The rolls can also be used as a side to pork or beef stews.

Recipe and image by Pavlina.