- 20 min
Crespelle rustiche (Country crepes) with Nonno Nanni Robiola and honey
100 g of milk
90 g of white flour
35 g chickpea flour
200 g of Nonno Nanni Robiola
120 g of acacia honey
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Mix the two flours in a bowl, add a pinch of salt, eggs and cold milk. You must get a smooth batter without lumps.
Melt a knob of butter in a frying pan, pour it in the mixture, mix well and then use a greasy pan to cook the crepes. Pour a ladle of batter at a time and make it turn brown on both sides.
Mix Nonno Nanni Robiola with a tablespoon of honey and then mix well, fill crepes and fold then in 4. Serve them warm while pouring a trickle of honey.