1. Arrange 2 upside-down baking sheets so that the shorter sides are facing you. Spoon half the batter onto the close side of one of the sheets. Using a spatula, spread batter toward far edge of sheet, creating an even layer. Repeat with remaining batter on second baking sheet.

2. Let batter cool for 5 minutes. Using a paring knife, trim uneven edges of dried batter. Cut each sheet of batter into eight 5″ x 2″ strips.

3. Roll up each strip of dried batter into a neat cylinder shape that’s about the size of a quarter in diameter. Transfer roll-ups to a platter.