PREPARATION
To make the dough, whisk together the eggs and the mineral water, add the flour and season with salt and pepper. Bake thin crêpes in a non-stick pan (diameter approx. 30 cm and let them cool down. For the filling, dice an onion finely, sweat it in a pan and let it cool down. Now add the fresh cheese, mascarpone, salt and pepper to the onions and mix together. Cut the speck into thin slices. Cover each crêpe with about 70 g of the cheese filling and place 4 large speck slices on it. Roll the crêpes up and cut through the centre. Plate with seasonal salad greens and maybe some diced tomatoes and serve immediately.