Preparation

1. 1

   Step 1 of 9: Mix the eggs with the milk and gradually add the flour until you obtain a smooth, even batter.

2. 2

   Step 2 of 9: Let the batter rest in the fridge for half an hour.

3. 3

   Step 3 of 9: Prepare the béchamel sauce: melt the butter in a saucepan, add the flour, and mix for about a minute (roux).

4. 4

   Step 4 of 9: Add the milk a little at a time, stirring so that no lumps form, season with salt, and add the nutmeg. Cook until you get a smooth béchamel.

5. 5

   Step 5 of 9: Cook the crêpes in a hot non-stick pan.

6. 6

   Step 6 of 9: Fill each crêpe with a spoonful of béchamel, cooked ham, and Fontina cheese.

7. 7

   Close the crêpes into little bundles and arrange them in a baking dish previously spread with béchamel.