Whisk two eggs in a bowl with a whire whisk. Add the melted butter and the milk and whisk well.

Add the sifted flour, a little at a time, to avoid any lumps in the batter.

Let the batter rest for some minutes. In the meantime heat a small amount of butter in a nonstick skillet.

Pour a small lad leful of batter into the skillet and rotate it gently to get an even and thin layer of batter in the pan, so as tho cover the whole surface of the bottom of the pan. Let the crepe cook for 30 seconds, then flip it over and cook for 30 more seconds on the other side. Keep doing this with the rest of the batter and pile the crepes on a dish.

While the crepes cool down you can prepare the filling.

Put all the four kinds of cheese in a bowl and mix them with a wooden spoon, then add the black pepper and the chopped sage leaves.

Put a thin slice of prosciutto di San Daniele and a tablespoon of cheese mixture on every crepe.

Fold the crepes in half gently to spread the filling evenly inside and then fold the half moons in half once more to obtain the classic triangular shape.

Put the crepes, flat side down, in a buttered ovenproof dish, slightly overalpping each other. Dot them with butter and add a few more sage leaves torn in small pieces.Cook them in a 200° C oven for at least 15-18 minutes or until golden brown.

Serve the crepes nicely hot.