In a bowl, beat the eggs with a pinch of salt.
Separately add the milk and flour, then add the beaten eggs.
Mix the ingredients.

Then get a smooth and homogeneous batter.
Cover it with food foil and transfer it in the fridge for 30 minutes.
In doing so, the flour will release all its starch.

After this time, melt a knob of butter in a crepe maker.
Mix the batter and, with a ladle at a time, cook each crêpe for about a minute to the side.
As the crêpes are imprints, stack them on a flat plate.

Once ready, place them on aluminum paper, overlapping them slightly.
Cover the surface with a little béchamel, ham, cheese and chopped pistachios.

Roll the crêpes gently onto themselves, forming a sausage.
Then cut it into thick washers.

Put a little 'béchamel sauce on the bottom of a pan and arrange the crêpes swirls, close but not overlapped.
Cover with the remaining béchamel sauce and sprinkle with the pistachios grain.
Bake at 180 ° C for about 20 minutes and then let it cool slightly.

Your crêpes sweets ham and pistachios are ready to be brought to the table.

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