Potato crepe wrapped in grilled potatoes with caviar

Peel the potatoes and slice them thinly to about 1mm thick using a slicer. Spread a thin layer of unsalted butter on a baking dish.

Make apparel. Put all the ingredients in a bowl and mix well with a whisk.

Pour about 1 tablespoon of apparelle into a baking dish and arrange the sliced ​​potatoes one by one so that they do not overlap. Once placed flat, pour in more apparelle to soak in, sprinkle with Parmesan cheese and salt.

Repeat [3] several times to achieve a moderate thickness. Place in an oven heated to 200°C and bake for about an hour. If it looks like it's going to burn along the way, cover it with aluminum foil.

After about 40 minutes, insert a bamboo skewer and check if it is cooked. If it sticks smoothly, lower the temperature to around 150°C and cook it with the remaining heat for about 15 to 20 minutes.

Make the crepe dough. Break the eggs in a bowl and loosen them, add salt and white sugar and mix. Add the shredded flour and the whole thing is mixed in, add the milk little by little and mix again. Add nutmeg and white pepper, and when everything has blended in, place in the fridge and let sit for about 10 minutes.

Add melted butter to [6] and strain it using a strainer.

Bake the crepes. Heat the frying pan, add about 1 teaspoon of melted butter, and blend well with kitchen paper. Turn off the heat, then pour one ladle of crepe dough into a frying pan and turn it on again. Once cooked, turn it over using a bamboo skewer to cook both sides, and take it out onto a cutting board. When baking the second or subsequent pieces, the key is to add melted butter every time to prevent the dough from sticking to the frying pan.

Cut the gratin from [5] into 1 slice into 3-4cm squares. The shape is less likely to fade after it is completely cooled.

Apply about 1/2 tablespoons of mascarpone cheese in the center of the crepe, then place atop a taleggio cheese (approximately 10g) and gratin from [9].

Place a batter on the baking sheet and spread a thin layer of unsalted butter. Place the wrapped crepes on top, pour Parmesan cheese and melted butter and bake in an oven heated to 200°C. Just lightly brown the surface.

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