400 g ricotta 150 g ham 100 g Grana Padano 140 g flour 1 head rocket 2 eggs 4 dl whole milk Extra virgin olive oil Salt & pepper
Beat the eggs with the flour and add milk, salt and pepper, until you have a smooth batter, and let it rest in the refrigerator for 30 minutes.
Heat a non-stick pan with a drizzle of olive oil and pour in a ladle of batter. Cook the crepe for one minute on each side. After the crepes are cooked, fill with ricotta, Grana Padano, ham and rocket.