Beat the eggs in a bowl. In a bowl put the flour and add the milk in a string and mix until a batter is obtained. Then add the beaten eggs and stir until a smooth and homogeneous batter is obtained. Cover the bowl and let the dough rest for 30 minutes.
Then pour a ladle of dough into a buttered crepes and spread all the dough on the surface of the pan.Cook one minute per side, then turn the crepes when they are golden and place them on a flat plate one on top of the other.
Prepare the béchamel sauce making a flour and butter roux then add the warm milk and stir until a smooth cream is obtained, then add salt and add the nutmeg.
Put half of the béchamel in a bowl and add the cream, grated parmesan and gorgonzola and fontina.
Stir to obtain the 4 cheese cream.
Cut the scamorza into cubes and chop the walnuts coarsely.
Stuff each crêpe with chopped walnuts and diced scamorza, then add a couple of tablespoons of cream cheese. Close the crepes to wallets and place them in a pan covered with béchamel.
Once all the cracks have been completed, cover with the béchamel, the chopped walnuts and a sprinkling of grated Parmesan cheese.
Cook Crepes with cheese and walnuts in a hot oven at 180 degrees for about 20 minutes or until their surface is golden.
Once ready, let them cool a few minutes before serving.
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