60 g provola
cheese 30 g grated cheese
to season the crepes
150 g béchamel sauce
30 g grated cheese
THE PREPARATION

1-Put the eggs, milk and melted butter in a bowl and mix with a whisk until you have a smooth mixture.

2-Add the flour, a little at a time, and mix well to avoid lumps forming.

3-Once the batter is ready, cover with cling film and let it rest for 30 minutes at room temperature.

4-Melt a little butter in a pan and add a ladle of batter. Cook over medium heat for two minutes per side.

5-We gradually place the ready crepes on a plate and proceed with cooking the others.

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Interesting! I didn’t know this! Have to try it tonight!