Mix the flour, a teaspoon of your preferred spice, a pinch of salt, and water in a bowl.
Stir until you have a smooth and homogeneous mixture.
Heat a non-stick pan and add a ladle of the mixture.
Flip the crêpe after about 1 minute, add the cheese, fold into a half-moon shape, and gently press the edges.
Cook both sides until golden brown.
Non-stick pan
Ladle
Italia, Emilia Romagna
| Energy (kcal) | 203.33 |
| Carbohydrates (g) | 32.25 |
| of which Sugars (g) | 11.07 |
| Fat (g) | 4.15 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 7.81 |
| Fiber (g) | 7 |
| Sale (g) | 0.01 |
