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In a bowl, whisk together the eggs and a pinch of salt. Gradually sift in the flour, mixing well to avoid lumps. Slowly add the milk while stirring continuously. Stir in the melted butter until smooth. Cover and let rest for 30 minutes.
Heat a lightly buttered non-stick skillet over medium heat. Pour in a ladle of batter and swirl to coat the pan evenly. Cook for about 1 minute per side. Stack finished crêpes on a plate.
Melt the butter in a saucepan over low heat. Add the flour and stir until a golden roux forms. Gradually add warm milk, whisking constantly to prevent lumps. Cook until thickened and smooth. Season with salt and nutmeg to taste.
Spread stracchino cheese over each crêpe. Top with a slice of cooked ham. Roll up and arrange in a baking dish with a base layer of béchamel sauce. Cover with additional béchamel, spoonfuls of tomato purée, and a generous sprinkle of Parmesan. Dot with butter and bake at 350°F (180°C) for about 20 minutes, or until golden and bubbling.