Stuffed Crepes (Crespelle Farcite)
Instructions
In a bowl place the flour and salt.
Pour flush the milk stirring with a fork, then stir the eggs and stir until you get a smooth mixture.
With a little butter, grease a non-stick pan; When it is hot, pour in a quarter of the compound.
After 1 minute turn the crepe and when you put it on a plate solidified.
Repeat with the remaining mixture and imburrando pan.
Pass through a sieve the ricotta; chop parsley and Basil; finely chopped chives.
Mix the herbs, chopped walnuts and ricotta and place them about 4 crepes, roll them up and cut in half and serve.
