For the crepes, place the flour in a bowl, pour the cold milk and the eggs and stir with a whisk. Add the melted butter and a pinch of salt. Stir, until obtaining a smooth mixture. Cover the bowl with film and let it rest in the refrigerator for 30 minutes. When they are made, cook the crepes in a non-stick pan and let them cool. Mince shallot, celery and carrot and place them in a pan with two tablespoons of EVO oil. When the sauté is made add the minced meat and cook it for 2 minutes turning with a wooden spoon. Blend with ASTI Docg and cook for 3 minutes. When the meat is done, remove it from the heat and add olives seasoning with oil, Parmigiano Reggiano, salt, pepper, and parsley. Place the mixture on the crepes and roll up. Finally, place the crepes on a hot plate and continue cooking for a few seconds and serve. You can match the crepes with a tzatziki sauce.