Filled crêpes

In a bowl mix the eggs with the milk.

Add the flour, a pinch of salt and a tablespoon of oil; mix until smooth.

Let the batter rest in the refrigerator.

Meanwhile cut the pizza mozzarella and ham into small pieces; add both to the batter together with the chives.

Grease a non-stick pan and heat it; pour in a ladleful of batter and spread it with a rotating motion.

When the crêpe begins to pull away from the edges, flip it and cook for a few seconds on the other side.

Serve hot, plain or filled with seasonal vegetables of your choice.