Cheese crÊpes

Sift the two flours and pour them into a bowl. Add the eggs beaten with a pinch of salt, a tablespoon of oil and, gradually, whisking to prevent lumps from forming, the slightly warmed milk. When the mixture is smooth and uniform, cover with plastic wrap and let it rest in the refrigerator for at least half an hour.

Butter a non-stick pan, place it on the heat and when it is very hot, pour in a ladle of batter, spreading it evenly. Cook over moderate heat for one minute, then flip the crêpe with a spatula and brown the other side as well. Repeat the process until the batter is used up, transferring the crêpes to a plate as you go and covering them with plastic wrap so they do not dry out.

For the filling, cut the cheeses into slices and then into pieces. Arrange them on the crêpes, fold them in half and place them in a baking dish or on a baking sheet. Top with small pieces of butter and bake at 180°C for 10-15 minutes.