Mix the flour with the milk and half cream until smooth. Add the eggs and the melted butter. Season the dough with salt, pepper and nutmeg. Swell for fifteen to twenty minutes.
In a coated frying pan, fry narrow omelets in a little butter.
For the filling, mix the Goms or raclette cheese with the white wine and season with nutmeg and pepper. Spread evenly on the omelets and close them into small packets or roll them up if necessary.
Layer in a buttered baking dish.
For the sauce, melt the butter. Add the flour and saute, stirring, until soft, about one minute. Extinguish with the milk. Bring to a boil and simmer for five minutes, stirring frequently. At the end, stir in two-thirds of the grated cheese and season the sauce.
Spread the sauce evenly over the omelets. Sprinkle the remaining cheese on top.
Meanwhile, bake the omelets in the oven heated to 200 °C on the second rack from the bottom for about twenty minutes.
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