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Rolled Crepes with Bologna and Apricot Mint Cream

Rolled Crepes with Bologna and Apricot Mint Cream title
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Rolled Crepes with Bologna and Apricot Mint Cream

Filed under: Happy hours

preparation time

00:30 30min

Cooking time

00:00 0min


  • 300 g bologna, sliced thin
  • 2 cups (500 ml) baby kale
  • 2 tbsp. (30 ml) white balsamic vinegar
  • 1 tbsp. (15 ml) lemon juice
  • 2 tbsp. (30 ml) olive oil
  • ½ tbsp. (7.5 ml) honey
  • ½ brick cream cheese, at room temperature
  • ¼ cup (60 ml) 35% cream
  • 3 tbsp. (45 ml) plain yogurt or sour cream
  • 6 dried apricots, chopped fine
  • 10 fresh mint leaves, chopped
  • 4 9-inch (23 cm) Breton-style crepes (homemade or store bought)
  • Pepper


  1. Place the white balsamic vinegar, lemon juice, oil and honey in a salad bowl, add salt and pepper and whisk together.
  2. Add the kale and toss it in the vinaigrette, massage with fingers for 2 to 3 minutes, then let rest 10 minutes.
  3. During this time, place the cream cheese in another bowl, add the cream and yogurt and mash with a spatula or wooden spoon until smooth textured.
  4. Add apricots and mint, add pepper and mix well.
  5. Unfold crepes on a work surface and spread with the apricot cream.
  6. Cover half of each crepe with bologna slices, then with the softened kale.
  7. Roll up crepes beginning with the toppings side.
  8. Place the roll on a plate, cover with plastic wrap and let rest in the fridge for at least 30 minutes.
  9. When ready to serve, cut the rolled crepes into 4 or 5 sections and stand them vertically on a serving platter. Serve immediately.