Ingredients for 6 servings:
For the batter: 250 g flour, 4 eggs, 2 glasses milk, 1 pinch of salt, grated Parmesan cheese to taste, 50 g butter.
For the filling: 250 g Ricotta cheese, 20 g rocket, 50 g Boscovivo summer truffle cream, 90 g Boscovivo chestnut sauce, 8 tablespoons light beef broth.
In a large bowl whisk together the eggs, the salt and the flour. Pour the milk and the melted butter a little at a time. Heat a small frying pan, greasing it time by time with some butter. Pour about 2 tablespoons of batter on the frying pan for each crepe with a circular motion. Loosen with a spatula, turn and cook the other side. In the meantime prepare the filling. Mince finely the rocket and mix it with the Ricotta, 25 g of summer truffle cream and 40 g of walnut sauce diluted with 4 tablespoons of beef broth. Mix well the mixture, pour it on the crepes and roll them. Place the crepes in a greased oven pan, pour over them the remaining summer truffle cream and walnut sauce previously diluted in some beef broth and cook them au gratin in the oven for about 15 minutes.