Make a dough with milk and flour. Add the eggs, salt and black pepper, melted butter. Let it rest in the fridge for 1 hour. Cook the crepes in a non-stick pan. Allow cooling to room temperature. Melt the Pecorino Toscano DOP in a bain-marie with cream in the proportions of Pecorino 200 gr, and cream 50 gr, allow to cool and add the egg yolk. Cool and spread the crepes with pecorino cheese, roll up and bread them with rice flour, eggs and breadcrumbs. Melt another Pecorino Toscano DOP in a bain-marie with cream to obtain a fondue. Fry the crepes in plenty of sunflower oil until they are golden brown, dry them with absorbent paper and serve on a pecorino fondue and plenty of Prosciutto Toscano DOP.


For the crepes: 3 eggs
250 gr flour 00
2 lt of milk
butter to cook them

Pecorino Toscano DOP liquid cream
Rice flour
Sunflower Seed Oil
Prosciutto Toscano DOP