Pockets with Nonno Nanni Robiola and speck (smoked ham)

Prepare the crepes: break the egg into a bowl, add the flour and melted butter.

Whisk vigorously and when the ingredients are well mixed add the milk a little at a time to avoid the formation of lumps, whilst continuing to mix.

Grease a 20-22 cm frying pan with the butter and pre-heat on the hob over a medium heat.

Pour one third of the mixture into the pan. When the edges of the crepe start to colour, use a spatula to flip it over and cook the other side for a few seconds, then slide onto a plate.

Do the same with the rest of the mixture: the quantity is enough for 4-6 crepes.

Now using the same pan, add the speck, previously cut into thin strips. Let it brown for a couple of minutes. Transfer to a dish, add the Robiola, walnuts, and a pinch of salt and pepper.

Mix the ingredients and add two or three spoonfuls of the soia cooking cream to loosen the mixture a little.

Pre-heat the oven to 180 °C.

Place one spoonful of the mixture in the centre of each crepe. Draw in the edges and tie up using a strand of fresh chive.

Transfer the filled crepes to an ovenproof dish previously greased with a little butter and heat in the oven for 8-10 minutes.

Serve hot.