Ingredients (for 14 crêpes)
- 3 medium eggs
- 250 g plain flour
- 500 g whole milk
- 40 g butter
- 14 slices raw ham
- 14 slices Caciocavallo cheese
- 100 g fresh black summer truffle
- Parsley to taste
Preparation
To make the crêpes, gently melt the butter into a saucepan and let it cool. Meanwhile, crack the eggs into a bowl and, using a whisk, stir vigorously, gradually adding the milk. Continue stirring until the mixture is smooth. Now pour in the cooled butter and stir again. Place a sieve over the bowl and sift the flour into the bowl. Stir vigorously with a whisk to absorb the flour until the mixture is smooth and free of lumps. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. After the indicated time, stir to reinvigorate the mixture and heat a crêpe pan or a greased nonstick pan. Once the mixture reaches the required temperature, ladle the mixture into the pan, covering the entire surface. When you notice a light golden brown color around the edges, use a spatula to flip the crepe. After about 1 minute, your crêpe will be ready to be filled.
Spread a layer of raw ham, add the caciocavallo cheese, and bake at 220°C (425°F) for 2 minutes. After the indicated baking time, serve and garnish with fresh parsley and flakes of fresh black summer truffle.
