Recipe for Nectarine Crepes with Parma Ham

In a large bowl, combine the flour, salt, egg, and milk and whisk until you have a smooth batter.

In a frying pan, heat the vegetable oil and pour in a quarter of the batter, tilting the pan so that the batter covers the bottom. Let it cook for 1 to 2 minutes until the batter is set, then flip the crepe to cook the uncooked side. Repeat the process, making 4 crepes and keeping them warm.

Heat the butter in a pan until it sizzles, then add the nectarine or peach slices and cook over medium-high heat for 1 to 2 minutes, stirring only once. Add the spice mix or nutmeg.

Place the pancakes on 4 preheated serving plates and fill them with the prepared nectarines or peaches as described above. Finish with prosciutto and drizzle with maple syrup. Sprinkle with basil or mint leaves before serving.

To finish Chef's suggestion: if you want delicious canapés, prepare mini pancakes and serve them stuffed with a single thin slice of peach and grated ham, garnished with mint or basil leaves.