Cut off the crust from each slice of bread and use a rolling pin to flatten.

Place about two teaspoons of the filling of your choice in a strip about one inch away from the end of the bread. Roll tightly, smearing a tiny bit of the creamy ingredient of your filling along the edge of the bread to seal it closed. Repeat with remaining bread.

In a shallow bowl, whisk eggs and milk until combined. In another shallow bowl, mix sugar and ground cinnamon.

Heat oil in a skillet over medium heat. Dip each bread roll into egg mixture, making sure to coat on all sides. Place into heated skillet, seam side down. Cook until golden brown, turning to ensure it gets evenly cooked on all sides. Remove from skillet and immediately toss in sugar-cinnamon mixture until coated.

Repeat with remaining roll-ups, adding more oil to the pan as needed.

On a plate, carefully squeeze some chocolate syrup in a line, slightly off center, parallel to the edge of the plate (if you’re using a square-shaped dish, that is). Tilt the plate toward you as much as necessary so the syrup drips down, until you are happy with the effect.

Place two roll-ups side by side along the straight edge of the chocolate syrup. Cut a third roll-up in half diagonally and place one half on top of the other two rolls. Garnish with a strawberry, head down, then stick a toothpick through the top to hold it together.

You may notice that this recipe yields more roll-ups than necessary for the two plates you’re creating. That’s because you’re sure to have everyone at the table begging for seconds once they’ve finished licking the plate clean. You’re welcome!