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Prepare Crespelle like this: Whisk the egg combining little by little the flour and milk, alternating between the two in order to get a smooth, lump-free batter; add salt and let it rest for 30 minutes. Take a small non-stick pan, put it on medium heat and pour two spoonfuls of batter at time, making sure you flip them over as soon as they turn crispy on the bottom. Prepare the fontina: take off the outer skin then thinly slice the cheese, lay each thin slice of fontina on the cooked crespelle as well as a slice of cooked ham. Now roll up the filled crespelle placing them on a baking tray brushed with oil to prevent them from sticking. Set the oven to 180 degree C. Top the crespelle with a final good layer of Fontina slices to grill in the oven until it is golden brown and crispy. Enjoy!