Crepes filled with sweet gorgonzola, caramelised onions, speck and herbs

Crepes are to die for. And with that touch of sweet Gorgonzola that enhances the unique aroma of onions, they become new and unbeatable. Trying is a must.

Easy recipe
Serves 4



  • 2 large eggs
  • 125 g 00 flour
  • 250 ml full-fat milk


  • 250 g Sweet Gorgonzola
  • 200 g speck
  • Lemon thyme
  • 1 large red onion
  • Rocket
  • 2 teaspoons of cane sugar
  • 30 g butter
  • Salt
  • Black pepper


Start by preparing the caramelised onions.
Wash the onion and slice thinly. In a non-stick pan melt the butter, add the onions, salt to taste and simmer for 10 minutes until they turn translucent. Add the cane sugar and cook the onions until caramelised. Remove from heat and set aside.
To prepare the crepes, in a bowl add eggs and milk and whisk the mixture. Add the sieved flour and keep stirring. Cover the bowl with cling film and let the mixture rest in the fridge for 20 minutes. Then cook the crepes in a non-stick pan 1 minute per side. Put them on a plate and set aside.
Put the crepes on a serving plate, and place a few slices of speck, caramelised onions, rocket, fresh marjoram and SWEET GORGONZOLA flakes on the crepes surface. Garnish with ground black pepper, lemon thyme and fold the crepes.

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