Crepes with Asparagus and Gorgonzola
- 200g Igor dolce gorgonzola
- Precooked asparagus or beans
- 150g butter
- ¼ litre milk
- 125g flour
- 3 eggs
Beat the eggs in a bowl with a pinch of salt, then using a whisk to fold in the sieved flour and add the milk pouring slowly. Leave the mixture aside for 30 minutes.
Heat a non-stick frying pan, rub with a little butter and pour in enough of the batter mix to thinly cover the bottom of the pan. Cook the pancakes until bottom begins to curl upwards, flip over carefully and finish cooking.
Place a small amount of the previously cooked asparagus tips or beans and gorgonzola on each pancake and fold over.
Arrange the pancakes in a greased baking pan and cook for 2 minutes.