Crepes with Piave

Combine in a mixing bowl 100 g (4 oz) flour, one egg, a pinch nutmeg, salt, pepper to taste of salt and a tablespoon of melted butter at room temperature. Beat with a whisk or wooden spoon and dilute with a quarter liter (1/2 pint) milk, mixing well to avoid lumps. Allow batter to rest half an hour. Meanwhile, prepare béchamel, with 50 g (2 oz) butter, equal amount of flour and 1/2 liter (1 pint) milk. Season with salt, pepper, nutmeg and let it cool down, then add grated Piave Extra Aged and an egg yolk. In a medium-size, lightly buttered, heated pan, prepare crepes by cooking a few spoonfuls of the batter at a time. When batter is finished, place a slice thin of ham and some slices of Piave Medium on each crepe, fold in half and place in buttered baking dish. Cover with besciamella and dots of butter. Heat in oven at 180° C (350° F) about 10 minutes.