Crepes are versatile and can be used for many preparations. We propose a version with wild herbs. We recommend using sweet-tasting ones such as raponzolo or cow thistle, but why not also try using bitter-tasting ones such as dandelion or chicory? The choice is yours.

Boil the vegetables in salted water and sauté them in a pan with a little oil, garlic and chilli pepper. Once flavoured, remove the garlic and place them in a blender to create a smooth mixture. In a bowl, quickly beat the eggs with a whisk, add the milk, the blended vegetables and slowly add all the sifted flour. Once a smooth, lump-free mixture is obtained, prepare the crepes. Place a frying pan about 20 cm in diameter on the heat with a drop of oil. When the pan is hot, pour a ladleful of mixture into the centre and then turn the pan until the entire surface is covered. When the crepes are ready, devote yourself to the filling. The choice of herbs to use depends on the season: in winter, for example, we recommend raponzoli, which have a sweeter taste, or dandelion and chicory, which have a bitter taste. After boiling them, sauté the herbs in a pan with bacon or sausage, onion and chilli. At the end of the cooking time, add 1⁄4 cup of béchamel sauce that you have previously prepared, perhaps enriched with grated cheese and pecorino or a few pieces of sweet provolone. Coarsely chop the vegetables. Put the filling into the crepes, roll them up and place them in a buttered oven dish coated with béchamel sauce. Bake at 160°-180° for about 15-20 min. It is time to bring the dish to the table. Enjoy your meal!