Stuffed crepes are an excellent solution for springtime since they require only 10 minutes of baking. They are lighter than baked pasta and can be prepared well in advance to be eaten at the proper time. Crepes can be stuffed as you wish but one of the classic dishes is with chicory, ham and cheese. Your children may not like the bitter taste of chicory: you can easily prepare some crepes with just the cheese and ham. This is a very elegant dish, easy to prepare, ideal for novice chefs who want to look good at a home brunch, a Sunday lunch and on every occasion when you want to pamper your guests.

The Recipe:

Start by preparing the crepes. Beat the eggs and add a pinch of salt. Pour in the flour using a sifter. Blend well and add first the milk and then the oil. Help yourself with a blender to remove all lumps. Once you have a creamy mixture let it stand for 30 minutes in the fridge. Grease with butter a non-stick frying pan and pour in a ladle of mixture, proportionate to the surface. Distribute all evenly by tilting the pan. Flip the crepes when it has well colored edges.

To prepare the filling for the crepes melt 40 g of butter in a pan, then add the chicory cut into small pieces and cook for about ten minutes. Separately melt the Asiago cheese with the milk in order to obtain a dense cream to which to add the grated cheese. Mix well and then add the chicory. Take the crepes and place them on an oven pan. Fill them with the cheese mixture, top them with a slice of Negroni cooked ham and then close the crepe.

Once the pan is ready and full of crepes sprinkle with a bit of parmesan and crushed walnuts and then bake for 10 minutes in grill mode at 180°C. Serve hot.