In blender mix the milk, eggs, flour and a pinch of salt until the mixture is without lumps. Grease a pan with some butter and when it is hot pour a ladleful of the compound and spinning the pan to distribute the mixture on the whole base getting a pancake than a couple of millimeters. After a few minutes turn the crepes and also brown the other side. Repeat for all the batter. In a bowl mix the ricotta cheese with one or two spoons of honey, previously liquified, and Pistachio Grains. Stuff the crepes for half with a spoon of ricotta cream and close them in two. Garnish crepes with the remaining honey and serve.