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Proceedings
Crepes can be prepared in different ways. If you want to follow the traditional technique, in a bowl or other suitable container, work the flour with the eggs, then add 20 grams of melted butter and a pinch of salt, and incorporate the milk, stirring continuously to avoid lumps. Some recommend using electric whisks, but experts admit only the manual tool. Heat a medium-sized non-stick pan, then pour a generous spoonful of batter, spreading it quickly over the bottom; cook the batter on both sides before placing it on a wooden board or a warmed plate. Repeat the operation to obtain the necessary crepes. Chop the wild herbs (dandelion and campion) after cleaning them well. Melt 50 grams of butter in a pan and wilt the herbs for about a quarter of an hour; sprinkle with the white wine, add salt, season with a pinch of pepper and continue cooking for 10 minutes. Gently warm the béchamel sauce and add half of it to the herbs, mixing well; fill the crepes with this mixture, fold them into quarters and place them in a buttered baking dish. Cover them with the remaining béchamel sauce, sprinkle with grated Parmesan and bake at 220° for 15 minutes. Serve with smoked ricotta flakes and melted butter.
