Crespelle with prosciutto and fontina

This was really tasty.  It would make a perfect appetizer or serve it with a salad for lunch.  This is also from williams-sonoma essentials of Italian cooking.

For the crespelle:

3/4 cups flour
1 cups whole milk
2 large eggs
1/2 tsp salt
olive oil or canola

Whisk the the above ingredients, except the oil, together and let sit for at least 30 minutes or longer in the refrigerator.  Heat a nonstick skillet.  Brush with olive oil.  Add a scant 1/4 cup of batter and swirl pan (like making a crepe).  Cook until brown spots, then turn.  Put on a plate, separating each with parchment paper.

For the white sauce:

1 1/2 cup whole milk (I used skim and it was fine)
3 tbsp flour
3 tbsp butter
salt

Heat milk in a sauce pan until bubbling at edges.  Set aside.  Melt butter in a pan.  Add the flour and whisk, cooking for about 4-5 minutes.  Turn heat off.  Add the milk, a couple of tbsp at a time, whisking the whole time.  Then add the rest of the milk, whisking.  Turn heat back on.  Add salt.  Stir constantly until thickened, about 1 minute.  (If made ahead, this can be cooled and stored in the refrigerator for 2 days.  Reheat over low heat, adding a little milk to then if needed.)

Putting it all together:

3oz prosciutto di parma
1/4 pound fontina (I used about half this amount, it seemed like it would be too cheesy.  Sanford disagreed)
1/4 cup grated parmigiano reggiano

Lightly olive oil the bottom of a cake pan.  Put a little white sauce in the bottom.

Put a little prosciutto on the crespelle, along with a slice of fontina.  Fold in half, then again and place in pan.  Repeat, slightly overlapping each one.  (I had 12 crepes).

Pour the rest of the white sauce over the top of the crespelles.  Sprinkle with parmesan.  Bake 30 minutes at 375 degrees, until cheese is lightly browned and bubbling.