Whole wheat crepes with ham, poached eggs and Valcasotto Occelli®

In a large bowl, combine 300 ml of milk with the wholemeal flour: pour it in a little at a time and stir continuously with a whisk to avoid lumps forming and obtain a smooth batter.

In a dish, quickly beat two eggs, which you will then incorporate into the batter, mixing well to combine them. Add a little salt and let the mixture rest in the refrigerator for half an hour, after having covered it with film.

Just before the half hour of resting time has passed, prepare the crepe filling. After cutting it into pieces, melt the Valcasotto Occelli® in a saucepan together with 250 ml of milk, keeping the heat very low and without stopping stirring. Turn off the heat only when the cheese has completely melted and keep the fondue warm aside.

Now you can cook the crepes. Melt a little butter in a non-stick pan, take the batter and mix it. Put about a ladle of batter in the center of the pan, rotating it so that the crepe fills its entire surface evenly. After about a minute (or when the edges start to come away) flip the crepe with a spatula and cook it on the other side.

Once you have used up the batter, fill all the crepes with the Valcasotto Occelli® fondue and a little ham (coarsely chopping the slices if necessary).

Finally, quickly prepare 4 poached eggs. Put a liter of water on the stove together with a teaspoon of vinegar and a teaspoon of salt and wait for it to boil.

In the meantime, break the eggs onto small plates, being careful to leave the yolk intact. When the water starts to boil slightly, stir it quickly with a spoon, create a vortex and slide the first egg into it, lowering the heat. After about 2-3 minutes, the egg white will be coagulated and wrapped around the yolk: at this point, you can remove the egg with a slotted spoon and place it on top of the crepe, after having drained it well. Then season it with a sprinkling of pepper to taste.

Proceed in this way with the other eggs and serve!