Ingredients for 6 people
2 cups of milk
2 cups of flour
2/3 cup of olive oil
12 meatballs in sauce
3 slices of bacon, diced & cooked
14 mini bocconcini
1/2 lb of spaghetti, cooked
Mix the flour, eggs, olive oil, salt, and milk to make a crepe batter. Cook 6 thick crepes.
Arrange cooked meatballs in the middle of 2 crepes, spread sour cream and bacon in the middle of 2 others, and spread pesto and place mini bocconcini balls in the middles of the last 2. Fold over the sides of the crepes and roll them up like burritos.
Spread cooked spaghetti on cling film in a large rectangle the width of the crepe rolls. Roll a crepe in the spaghetti and repeat for all the crepes. Freeze for 30 minutes.
Take the spaghetti rolls out of the freezer, fry them in hot vegetable oil, and enjoy by dipping them in sour cream, tomato sauce, and pesto.