Preparation / Directions:
Make 4" crespelle: Combine the eggs, flour, and a pinch of salt in a bowl; pour in the milk, beating constantly with a whisk. Add the butter. Heat a lightly buttered pan and pour in a little batter, tilting the pan to spread out the batter. Cook until golden on both sides, about 1 minute, turning once. Repeat with the remaining batter; you should have 18 crespelle. You can prepare the crespelle up to 3 days ahead.
Make the besciamella: Melt the butter in a pan. Add the flour; cook over medium heat 4 minutes, stirring. Whisk in the milk; cook until boiling and thick, whisking.
Make the filling: Saute the celery, leeks, carrots, mushrooms, salt, pepper, and thyme in 2 tablespoons of the butter. Add the scampi and wine; when the wine evaporates, fold in the besciamella.
Preheat the oven to 500 degrees. Butter 6 individual souffle dishes or ramekins. Fill each with 3 crespelle, layered with the scampi and topped with the Parmigiano and the remaining butter. Bake until hot and lightly browned. Serve.