Pour 1 cup of whole milk in a small saucepan and place over medium heat. Heat until steam is released when the milk is stirred, just before it boils.
While the milk is heating, melt 2 tablespoons of butter in a 1-quart saucepan over medium low heat. Add 2 tablespoons of flour, mixing it in with a whisk until the mixture is smooth. Cook, whisking constantly, for about a minute. Do not brown. Remove from the heat.
When the milk is hot, transfer it to a measuring cup or pitcher with a spout. Return the pan with the flour mixture to medium heat and begin adding the hot milk, very slowly at first, mixing with the whisk. Do not be concerned if the mixture becomes quite thick at first. Continue adding the milk slowly while mixing with the whisk. As the consistency becomes thinner, start adding the milk more rapidly until all of it has been mixed in.
Add 1/8 teaspoon of salt and cook over medium heat, whisking constantly until the sauce begins to thicken, about 15 minutes. The sauce is done when it coats the whisk thickly.
Pour 1 cup of whole milk into a mixing bowl. Using a sifter or fine mesh strainer, slowly add 3/4 cup of flour while whisking. Once all the flour is added continue whisking until the mixture is smooth. Add the eggs and 1/8 teaspoon of salt and whisk them in thoroughly.
Preheat the oven to 400° F on the convection setting or to 425° F on the bake setting.
Put a thin sliver of the butter in a non-stick 8-inch skillet and place over medium heat. Once the butter has melted completely, add 3 tablespoons of the crespelle batter. Pick up the skillet and tilt it in a circular motion to spread the batter evenly over the bottom of the skillet. Place the skillet back over the heat and cook until the sides begin to lift from the pan and the bottom is speckled brown, about 1 ½ minutes. Using a spatula, turn the crespella over and continue cooking until the other side is also speckled brown, about 30 seconds, then remove it and transfer to a plate. Add another thin sliver of butter to the skillet and repeat the procedure until all the batter has been used. The crespelle can be stacked on the plate without them sticking together.
Assemble the crespelle
Grate the Fontina cheese using the large holes of a grater.
Smear a thin coating of the béchamel on a baking dish. Place one of the crespelle on a clean plate and coat it with some of the béchamel. Cover with a slice of the Pesto Parmesan Ham (no larger than the crespella) and sprinkle on top with some of the grated cheese. Roll the crespella loosely and place in the baking dish. Continue until all the crespelle have been used. Use the remaining béchamel to coat the top of the crespelle.
Bake the crespelle in the pre-heated oven for 8-10 minutes, until the top just begins to brown. If they don’t begin to brown after 10 minutes, place them briefly under the broiler. Serve hot.