Crêpe: sift the flour with the milk, add salt and whisk vigorously. Now add the 2 beaten eggs, mix again and put your batter in the fridge.Once cooled, cook it in a non-stick pan.
Filling: melt 40 grams of butter in a saucepan, add strips of red chicory, salt, pepper and cook everything for 10 minutes. Then mix the Gorgonzola and Mascarpone with the milk to obtain the cream, add the red chicory and parmesan and stir.
Last step: spread the filling on the stuffed crêpes, fold them in half, then in four and put them in the oven for 10 minutes at 180°, on the grill setting.