In a medium bowl beat eggs thoroughly. Add milk and butter. Beat in flour and salt until smooth. (Note: Batter is best if left to set for 1/2 hour before using). Brown crepes in a medium hot frying pan, making them 6 to 8 inches in circumference. Set aside.
Brown veal, chicken and beef, in butter, in a large frying pan over medium high heat. Stir in the parsley, cheese, salt, pepper and nutmeg. Let cool. Preheat oven to 190 degrees C.
In a small saucepan over medium heat, cook flour and butter together for 1 minute. Stir in salt, pepper and nutmeg. Stir in milk then continue to cook until thick.
Spread 1/2 of the pasta sauce in the bottom of a 20x30cm baking dish. Spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. Place filled crepes, seam side down, in baking dish. Cover with remaining pasta sauce and pour white sauce over all. Cover with mozzarella cheese and top with Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, until cheese is bubbly and brown around the edges. Serve hot.