For the crespelle
2 oz. or 50 g flour
2 glasses of milk
salt for the filling
To make crespelle
Break the eggs in a bowl, add the flour and mix them together, add milk gradually and finally add salt. With the dough make some little thin omelettes, put them in a pan greased with butter.
To make the filling
Prepare béchamel with flour, butter and milk; when it starts boiling, remove it from the heat and let it cool down. Remove a little bit of béchamel, in the remaining béchamel add the truffle cut into thin
slices, the parmigiano-reggiano and salt.
With this filling you can stuff the crespelle and close them like a handkerchief, put them in an oven-proof dish greased with butter, and then add a little bit of béchamel, place them one next to the other. Finally, cover pasta with the remaining béchamel and put it in the oven for about 20 minutes at 150°C or 300 F. Remove it from the oven and put the sliced or grated truffle on the pasta. Serve it hot.