In a large bowl, pour the flour and milk, using a hand whisk, mix well to prevent lumps from forming. Add the egg and oil and mix well.

You must obtain a fluid compound but not like water, if you see that it is too thick add a little milk.

As soon as the mixture is ready, let it rest for 30 minutes before using it.

Heat a pan well and pass it over the surface with a piece of paper soaked in oil. Take a ladleful of the mixture, pour it into the center of the hot pan and turn it over so that it is distributed over the entire surface.

When it makes bubbles with a soft scoop slowly detach it and turn it.

Repeat these movements until you run out of dough.

While the crepes cool, prepare the filling.

Take the artichokes, remove the outer leaves and cut them into thin slices. Put a drizzle of oil in a pan and cook the artichokes over high heat. Shade with white wine. Bake for about 20 minutes until tender.

Part of the artichokes are blended, while the others are used to garnish the dish.

In a bowl work the ricotta with a fork with a pinch of salt and pepper.

At this point you will be ready to fill the crêpes.

Spread a thin layer of ricotta cheese, then a little blended artichoke and a nice slice of speck.

Roll up and place in the chosen pan, do the same for all the crêpes.

Now turn on the oven and put the chopped taleggio cheese, speck and artichokes on top of the crêpes and bake for about 25 minutes, the taleggio must be golden brown.

Serve still hot.