In a bowl, mix the eggs with the milk.
Add the flour, a pinch of salt and a tablespoon of oil; mix until a smooth batter is obtained.
Let the batter rest in the refrigerator.
Meanwhile, cut the pizza mozzarella and the ham into small pieces; combine both with the batter along with the chives.
Grease a non-stick pan and heat it; pour a ladle of batter and spread it with rotary movements.
When the crêpe starts to detach from the edges, flip it and let it cook for a few seconds on the other side.
Serve hot, plain or filled with seasonal vegetables to taste.
Non-stick pan
Bowl
Ladle
Italy
