Sauté the eschalot in a pot with the extra virgin olive oil, until translucent. Add the shredded cabbage, cover and cook until soft.

Season with salt and pepper.

Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.

Let it rest in the fridge for 30 minutes.

Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin. About 2 mm – 0.08 inches thick will work nicely. When the surface of the crespella dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over (this recipe should make about 6 crespelle).

As soon as the crespelle are cool, you can fill them.

Put the butter, sage leaves and garlic clove in a sauce pan and heat on a medium flame until the butter melts. Make sure not to burn it.

Remove the garlic clove and keep it aside.

Put the cabbage and chopped Taleggio in the middle of each crespella.

Now you have 2 options: you can either fold the crespella in half and then half again or make it into a little parcel. You can close the parcel with either chives (if long enough) or cooking string.

Put the crespelle in a single layer on a greased oven proof dish and pour the butter sauce over them.

Bake in a preheated fan forced oven at 180°C – 355°F for about 15 minutes or until you get a nice golden crust on the top. Serve warm.