Here's how to prepare salted crepes. Put the flour in a fairly large bowl and pour the milk slowly and mix well with a whisk until you get a soft cream, smooth and without lumps. Beat the eggs apart and add them to the milk and flour mixture only now. Cover the bowl with the transparent film and let it rest in the fridge for at least half an hour.
Pick up the dough from the fridge, heat a non-stick pan with a knob of butter and, once warm, pour a ladle of mixture into the center; tilt the pan to distribute the liquid that will start to thicken well.
When the crepe is detached from the pan, after about 1 minute, turn it over and cook it for another minute on the other side. Proceed in this way until the end of the compound.
Now fill the crêpes with cooked ham and smoked scamorza cut into cubes, fold in two and cook a couple at a time in a pan with grated Parmesan or flakes on top. Cover with a lid to melt scamorza and parmesan.
Serve the hot crêpes.
Ingredients for 8 crepes
300 ml of milk
125 g of 00 flour
2 eggs
a pinch of salt
200 gr of cooked ham
250 gr of smoked scamorza cheese
20 grams of butter
30 grams of Parmesan cheese
