Below are the ingredients to make approximately 12/14 crêpes.

Ingredients for batter:

- 2 eggs
– 130 g 00 flour
– 330 ml milk
– 15 g butter + a little for the pan
– 1 pinch of salt

Ingredients for the filling:

– 300 g of Brie
– 200 g of rocket
– 1 small jar of Zibibbo grape elixir

First, melt the butter and let it cool.

Place the eggs in a bowl and beat them with a whisk. Continuing to mix, add the melted butter and then the milk.

At this point add a pinch of salt and then the sifted flour.

Mix well until you obtain a smooth and homogeneous mixture.

Cover the bowl with cling film, place in the refrigerator and let the batter rest for 30 minutes.

Now put a small piece of butter in a crepe pan and heat it well, then add a ladle of batter and move the pan so that the entire surface is covered.

Cook until there are small holes on the surface, at this point, using a spatula, turn the crêpe and finish cooking.

Once cooked, place the crêpe on a plate. Finish all the batter.

Once I've finished cooking all the crepes, get ready to fill them.

Cut the Brie into small slices, clean the rocket, wash and dry it.

Take a crepe, place a sprig of rocket on half of it, then the slices of Brie and sprinkle with 2 generous teaspoons of Zibibbo grape elixir; close in half and if you want again in half.

The Crêpes with Brie and Zibibbo grape elixir are ready to be eated!