Crepe with Roquefort and walnuts

Here is a recipe for making savory crepes with Roquefort and walnuts, with an Italian twist:

Ingredients

• 250 g of flour
• 500 ml of milk
• 2 eggs
• 1 pinch of salt
• 30 g of melted butter
• 150 g of Roquefort or another Italian blue cheese
• 100 g of roughly chopped walnuts
• Black pepper to taste
• Oil or butter for greasing the pan

Preparation

1. In a large bowl, sift the flour and add the salt. Make a well in the center and add the eggs. Start mixing with a whisk, gradually incorporating the milk to avoid lumps.
2. When the batter is smooth, incorporate the melted butter. Let the batter rest for at least 30 minutes in the fridge.
3. Heat a non-stick crepe pan (or regular pan) and lightly grease with a bit of oil or butter. Pour enough batter to cover the bottom of the pan, tilting it to spread the mixture evenly.
4. Cook the crepe until the edges start to pull away from the pan and the bottom is golden brown. Flip it and cook the other side for about 30 seconds. Repeat the operation until the batter is finished.
5. In a small bowl, crumble the Roquefort and mix it with the chopped walnuts and a pinch of black pepper.
6. Spread the Roquefort and walnut mixture over half of each crepe, then fold the crepe in half and again in half to obtain a quarter circle.
7. Serve the crepes immediately while hot.

Fun Facts

Roquefort is a French mold cheese, famous for its intense and slightly spicy flavor. In Italy, we have several equally noble blue cheeses, such as Gorgonzola, which can be an excellent alternative in the preparation of this recipe. The walnuts add crunchiness and a pleasant contrast of flavors.