Use thin, store-bought crêpes or make your favourite recipe.
Cook long beans in boiling water or steam until just al dente.
Stack a slice of Capicollo, cheese and beans on each crêpe.
Roll crêpe and brown in a pan on all sides.
Serve at breakfast or reserve to make the second version.
Two varieties, two recipes, two meals…
This crêpe recipe is perfect for brunch or a hearty breakfast. What’s more, you can even serve it for dinner. Just prepare the above recipe and once the crêpes are browned in butter, place them on a platter in the oven. To serve, reheat the crêpes and the sauce, ladle the nutmeg-flavoured béchamel sauce generously over the crêpes and sprinkle with cheese. Brown lightly under the broiler and serve immediately.