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Heat a nonstick frying pan and coat the bottom with butter to coat. Pour 1 ounce of batter into the center of the pan and spread evenly and thinly. Cook for 30 seconds and flip. Cook for another 10 seconds, roll into a tube and place on a cutting board. Slice the rolled crepe into 1/2-inch wide strips to produce home-made pasta noodles. You can keep the noodles in a sealed bag in the refrigerator for a few days or in the freezer for up to 2 months.
For the cheese sauce: Melt the butter in a small saucepan, stir in the flour and cook for 1 to 2 minutes to make a roux. Gradually whisk in the warmed milk and gently simmer until the sauce thickens, this will take 2 to 3 minutes. Stir in the grated cheese, nutmeg, salt and pepper.
To serve, combine the crepe noodles with the cheese sauce. Sprinkle with chopped scallions and bacon, and place a fried egg on top, cooked according to preference.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Crab and Ricotta Cannelloni
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