For Crespelle

1. In a blender, combine all eggs, milk, flour, salt, and 2 TBS of Olio Taibi Biancolilla Extra Virgin Olive Oil. Blend until well combined and no dry flour spots remain.
2. Add herbs to blender, blend just until combined.
3. Heat a crepe pan or 8-10" flat bottom nonstick skillet over medium heat.
4. Add a few drops of the remaining 1 tsp Olio Taibi Biancolilla Extra Virgin Olive Oil, heat until glistening.
5. To make a crespelle, pour 1/4 cup batter into pan, swirling immediately to spread batter out into a thin pancake the diameter of the pan.
6. Cook for 60 seconds, flip, cook for another 30-60 seconds. Remove to a plate.
7. Repeat process with remaining oil and batter. You will make about 12 crespelle. Set aside. You can make the crespelle a day ahead, allow to fully cool, cover tightly and store in the fridge.

For Filling

1. Heat 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a large skillet over medium heat.
2. Add red onion, a sprinkle of kosher salt, and sauté until softened and lightly caramelized, about 20-30 minutes.
3. Add greens, another pinch of kosher salt, the nutmeg and a few grinds of black pepper. Sauté until the greens are tender, about 10 minutes.
4. Let onion and greens mixture cool, then stir in fontina to distribute.

To Assemble, Bake, and Finish

1. Preheat oven to 375.
2. Lightly brush 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil all over a 9x13 baking dish.
3. Divide fontina and greens mixture into twelve portions. Place one portion onto one crespelle, roll up, then place seam side down into baking dish.
4. Repeat filling and rolling for remaining crespelle.
5. Drizzle remaining 2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil over crespelle, and sprinkle with the grated parmigiano reggiano.
6. Bake for 15 minutes, until edges of crepes are lightly crisp and golden brown. 
7. Remove from oven, sprinkle with pickled peppers, and serve warm.