To make crêpe:
In a large mixing bowl, combine eggs, milk, water, gluten free flour, melted butter, chives & parsley. Whisk until smooth.
In a non-stick skillet coated with cooking spray, ladle 4 ounces of the batter (1/4 of batter).
Cook for 30 seconds, flip & cook for another 30 seconds.
Remove & reserve.
Repeat this until you have 4 crepes.
To assemble crepe:
Preheat oven to 350°
Placing crêpe flat, add 1/2 pound of the Dietz & Watson® corned beef , 2 slices of Dietz & Watson® Swiss Cheese, 1/4 cup Dietz & Watson® Sauerkraut & 1 tablespoon of Dietz & Watson® Sandwich Spread to each crêpe.
Roll each crêpe tightly. (For best results, roll away from you.)
Place the filled crêpes on a baking sheet coated with cooking spray.
Bake for 5-7 minutes until golden brown.
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