Crispy Crespelle Dumplings

Preparation:

Preparation: Prepare the dough for the crepes starting by melting the butter, without frying it, in the pan you will use to cook them. In a bowl, mix the eggs with the flour and a pinch of salt; dilute the mixture with the cold milk by adding it slowly and stir in the melted butter. Pour a ladleful of batter into the greased, very hot pan, and by moving and tilting it, make sure that the mixture expands and thickens into a very thin omelette; turn it over with a spatula to finish cooking on the other side, then turn it out onto a plate and repeat the operation, without greasing the pan any more: each crepe will be ready in less than a minute (with this dose you should get at least 12 crepes). Cut the courgettes into small cubes and brown them over high heat in the heated butter with the sliced shallot; salt and pepper them. Blend the pecorino together with the Parmesan. Fill the crepes with the courgettes and cheese, distributing the ingredients equally, then close them in bundles. Heat the oil flavoring it with rosemary leaves and brown the dumplings briefly, browning them on all sides.