Beat the eggs in a bowl, add a pinch of salt and then the flour.
Whisk in the milk a little at a time and then add the melted butter. Leave the pancake batter to stand for about an hour.

Heat a non-stick pan, grease it with a little butter and pour in a small ladle of batter: roll it across the base of the pan, leave it to cook on a medium heat for a minute and then flip it. Cook it for a few more seconds until golden and repeat the operation until all the batter has been used.

In the meantime, make the creamed potato: boil the potatoes, peel them while hot, put them through a potato ricer twice to obtain a very soft purée with no lumps (you can also push it through a sieve).

Add enough hot milk to make a loose cream, then add salt and pepper to taste, along with a pinch of nutmeg if liked, and add the saffron.

Fill the pancakes with plenty of Robiola Osella with Radicchio and close them into parcels tied with blades of chives.

Bake the bacon in the oven at 180°C or in the microwave for a couple of minutes until crispy, turning it over halfway through the cooking time.

Pour a base of saffron potato cream onto each plate, add a couple of rings of cream and place a pancake parcel in the middle.

Serve with crispy bacon and thyme leaves.