Rustic Crepes With Robiola And Honey

Preparation:

Preparation: In a bowl, mix the two types of flour. Add a pinch of salt, the eggs and dilute everything with the milk, until you have obtained a very smooth and flowing batter. In the pan for the crepes, melt a knob of butter. Add the latter, melted, to the batter, mix well, then pour it by ladles into the hot, greased pan, obtaining a crespellina, which you will turn once cooked on one side. Obtain a total of 8. Then dilute the robiola, working it with a wooden spoon together with a spoonful of honey. Spread the mixture on the crepes, fold them in 4, like a handkerchief, and arrange them on a plate, keeping them warm. Accompany them with honey, which you will pour slowly over each portion at the time of consumption.