Preparation of the Crepes:

Beat the 4 eggs and add them to the flour, mixing until you have a smooth mixture. Add the milk and mix well, then the butter softened at room temperature, a pinch of salt mixing until you obtain a liquid mixture.

Let it rest for 30 minutes. In the meantime, heat a 15 cm diameter non-stick pan, brush the bottom with oil and pour in 1 scant ladle of batter.

Cook the crepe for about 30 seconds per side, flip the crepe and finish cooking for another 30 seconds or so. Repeat until all the batter is used up, making sure to lightly oil the pan before each cooking.

Preparation of the filling:

Cook the spinach in a pan with about 200 ml of water. Sift and chop with a knife.

When they are well cooled, mix the ricotta and the grated sweet Provolone Valpadana DOP. Season the filling with salt and pepper.

Fill the crepes and fold them into 4 pieces like a handkerchief.

Decorate with curls of sweet Provolone Valpadana DOP. Serve the crêpes piping hot.