- 2 ½ oz buckwheat flour
- 2 ½ oz Italian “00” flour or all-purpose flour
- 1 cup milk
- ½ egg
- 1 tablespoon olive oil
With the ingredients listed make some crêpes 12 inches in diameter (as large as the base of a medium-sized non-stick pan).
Leave the bread to soak in the milk and cream for about half a day then add the cheese and blend finely to obtain a homogeneous mixture. Form the mixture into a cylindrical shape, like a sausage, and wrap in the crêpes brushed with eggs (it is advisable to make two or three turns of crêpe around the mixture).
Cut the preparation into slices of about 1.2 inches and position the rolls with the filling facing upwards to brown during cooking, which will take place in the oven for about ten minutes at 350 degrees.