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1
Preheat oven to 350 degrees F.
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2
In a bowl, beat the egg with 1 tablespoon of the milk.
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3
Add the flour and mix until smooth.
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4
Incorporate the rest of the milk little by little.
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5
Strain the mixture through a fine mesh sieve to remove lumps.
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6
Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium-low heat.
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7
Let the butter cool and add to the batter.
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8
Heat the same pan again and ladle enough batter in pan to coat the bottom.
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9
When the edge of the crepe begins to color, turn it over and cook the other side for a few seconds.
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10
Repeat process until all of the batter is gone.
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11
Lay out crepes on a countertop, place 1 slice of ham and fontina on top and fold in half to form a half-moon and again to form a triangle.
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12
Repeat with remaining crepes, ham, and fontina.
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13
In a small saute pan, brown remaining 1 tablespoon butter with the sage.
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14
Pour into a baking dish.
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15
Arrange crepes around dish so they don't overlap.
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16
Pour the cream over the crepes, sprinkle the finely grated Parmesan cheese and bake in oven until the top is golden brown.
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17
Serve while hot.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
