In a bowl, place the flour in a fountain and pour the milk in the center, stirring until you get a homogeneous mixture, in another bowl beat the egg and then add it to the previous mixture.

Cover the batter with plastic wrap and place it in the fridge for about 20 minutes.

In a flat pan, melt a knob of butter and pour a ladle of batter to cover the entire pan and cook for about 1-2 minutes on each side.

When the crepes are ready, fill them with the sweet Gorgonzola Igor, smoked salmon and cucumber cut into strips. Roll them up and cut them into rolls of 3-4 centimeters to be stopped with a toothpick.

150 ml whole
milk 70 g 00
flour an egg
butter to taste
150 g Igor
sweet gorgonzola 120 g smoked
salmon a cucumber