4oz sliced Piave Fresco (fresh Piave cheese)
3 tablespoons grated Piave Vecchio (aged Piave cheese)
1 pint milk
4oz sliced ham
nutmeg, salt, pepper to taste
Combine in a mixing bowl, 100g flour; one egg, a pinch 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 besciamella, with 50g (2oz) butter, equal amount of flour. And 1 pint milk. Season with salt, pepper nutmeg and let cool then add grated Piave Vecchio 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 fresco on each crepe, fold in half and place in buttered baking dish. Cover with besciamella and dots of butter. Heat in oven at 350 about 10 minutes.
Recommended Wine: Tocai Friulano