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Delicate Italian crêpes rolled with prosciutto and béchamel, baked until golden. This high protein mediterranean dish is an elegant family dinner that freezes well for later enjoyment.
Melt 2 tbsp butter in a small saucepan over low heat; set aside to cool slightly for the crespelle batter.
In a medium bowl, whisk the eggs, milk, and a pinch of salt. Gradually whisk in flour, then the melted butter, forming a smooth batter. Let rest for 20 minutes.
Heat an 8-inch nonstick skillet over medium-low heat. Lightly butter, pour in 1/4 cup batter, and swirl to coat the pan. Cook until edges set and bottom is golden, about 1–2 minutes, then flip for 15 seconds. Repeat to make 8 crespelle.
For béchamel, melt 4 tbsp butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Gradually add 2 cups milk, whisking, and simmer until thickened, 4–5 minutes. Season with salt, pepper, and nutmeg.
To assemble, place a slice of prosciutto on each crespella, spoon over béchamel, and roll up. Place seam-side down in a buttered baking dish. Top with remaining béchamel and grated Parmesan.
Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling. Let rest 5 minutes before serving for easier slicing.
