Stuffled Crepes: Dilute the flour in the Trevalli Whole Milk, add the eggs and the egg yolk and whisk it.
Add the melted Trevalli butter, salt and let it rest for 30 minutes.
Gently butter a non-stick pan (Ø 28 cm) and heat it. Pour an abundant ladleful of batter in the pan, let it set and then turn it, as to cook it on both sides homogeneously. Once completely set and ready, let it slip on a plate and cook 4-5 stuffled crepes more.
Filling: drain the chard and heat them in a pan with butter. Season with the desired amount of walnut and remove from the heat. Once chilled, add the whisked ricotta, the Hoplà for whipping and cooking sugarless and the grated cheese. Add salt and black pepper if needed.
Spread a layer of filling on the
Sauce: mix the Hoplà for whipping and cooking sugarless with the grated parmesan and a pinch of black pepper. Let it chill in the fridge for 15 minutes, and garnish the
Bake at 180° for 20 minutes, then for 2-3 minutes with grill function on.
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