Crespelline al rosmarino con Robiola al tartufo


Using a hand blender, blend the eggs with the milk, flour, a handful of chopped rosemary needles, and a pinch of salt and pepper. Leave the batter to rest for about ten minutes.
Heat a 20 cm non-stick pan, greasing it will a small amount of butter. Pour in a ladle of batter and roll it around to cover the bottom of the pan. Cook for a minute, then turn over the pancake using a wooden spatula and cook for another minute. Tip the pancake onto a plate, cover it with a lid and cook the other pancakes in the same way.
Spread the pancakes with Robiola Osella with Truffle, fold them in half and then in half again, into a fan shape, and arrange them on a baking tray lined with baking paper. Drop a few curls of butter here and there, a few tufts of rosemary and pepper to taste, then heat in a preheated oven at 200°C for 10 minutes.