- 15 min
Crêpes with Darbo jam and Nonno Nanni Robiola
250 ml milk
100 g flour
30 g melted butter
butter for greasing the pan
2 packs Nonno Nanni Robiola
1 jar Darbo peach jam
La Robiola Nonno Nanni è un formaggio fresco dalla consistenza soffice e cremosa e dal sapore gradevole e intenso.
Break the eggs into the bowl and then add the flour and the melted butter.
Mix vigorously with a whisk until all the ingredients are mixed evenly, then add a little of the milk at a time while continuing to beat with the whisk, to prevent lumps from forming.
Grease a 15 cm diameter pan with butter and heat on a medium flame. Pour a ladle of the batter into the pan and allow it to spread around the full width of the base of the pan. Flip the crêpe with a spatula only once the edges are golden brown.
Cook for a few seconds on both sides, then place the first crêpe on a plate. Repeat until all the batter is finished.
Top the crêpes with Nonno Nanni Robiola and Darbo jam and serve.
Robiola Nonno Nanni & Confettura Darbo
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola