Potato crepe wrapped in grilled potatoes with caviar

Peel the potatoes and slice them thinly into 1mm thick slices. Lightly coat a heat-resistant dish with unsalted butter

Make the dough: Place all ingredients in a bowl and mix well with a whisk

Pour about 1 tablespoon of batter into a heat-resistant dish and arrange the sliced ​​potatoes one by one without overlapping. Once they are evenly arranged, pour in more batter to cover them, then sprinkle with Parmesan cheese and salt

Repeat step [3] several times until it is thick enough. Place in a preheated oven at 200°C and bake for about an hour. If it looks like it's going to burn, cover it with aluminum foil

After about 40 minutes, check to see if the meat is cooked through by inserting a bamboo skewer. If the skewer comes out clean, reduce the temperature to around 150°C and cook for the remaining 15 to 20 minutes using residual heat

Make the crepe batter. Crack the eggs into a bowl and beat them, then add the salt and caster sugar and mix. Add the sifted flour and mix until combined, then gradually add the milk and mix again. Add the nutmeg and white pepper, and once combined, place in the refrigerator and let it sit for about 10 minutes

Add the melted butter to [6] and strain through a strainer

Cook the crepes. Place a frying pan on the heat, add about 1 teaspoon of melted butter, and coat well with kitchen paper. Turn off the heat, then pour a ladleful of crepe batter into the pan and return to the heat. Once cooked through, use a bamboo skewer to flip the crepes over and cook on both sides, then remove to a cutting board. When cooking subsequent crepes, it's important to add melted butter each time to prevent the batter from sticking to the pan

Cut the gratin from [5] into 3-4cm cubes. It will hold its shape better if you let it cool completely before serving

Spread about 1/2 tablespoon of mascarpone cheese in the center of the crepe, then top with Taleggio cheese (approximately 10g) and the gratin from [9] and wrap it up

Place a baking tray on a baking sheet and lightly coat it with unsalted butter. Place the wrapped crepes on top, sprinkle with Parmesan cheese and melted butter, and bake in an oven preheated to 200°C. It's ready when the surface is lightly browned

Remove from the oven and place on a plate. Top with caviar (approximately 5g per serving) and chives to finish