Let's prepare all the ingredients and start by making the crepes
In a bowl, beat the eggs with a pinch of salt. Separately combine the milk and flour, then add the previously beaten eggs and soft butter. Mix the ingredients together. You will obtain a smooth and homogeneous batter. Place it in the fridge to rest for about 30 minutes covered with cling film.
After 30 minutes, melt a knob of butter in a crepe pan and use a ladle to cook your crepes one by one. Once ready, let them cool.
Meanwhile, in a bowl, mix the béchamel sauce with pistachio pesto, some of the Grana cheese, Fontina cheese, and bacon.
Stuff the crepes with the resulting mixture, fold the ends over, roll them up, cut them in half and place them on a round baking tray previously buttered. Repeat until a cake is formed.
Sprinkle with the remaining Grana cheese, Fontina cheese and bacon and bake for 10 min at 230°. Once baked, place them on a plate and sprinkle with the remaining granola.
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