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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