For the wraps, put flour and a pinch of salt in a bowl. Gradually stir in eggs and milk until a smooth batter is formed. Add cooled melted butter and some of the chopped dill. Fry wraps thinly on both sides in butter until golden brown. Spread Bresso horseradish on lukewarm wraps, top with prosciutto or raw ham and roll up as tightly as possible. Cut wraps in half diagonally and cut the two halves again so that all four pieces have one straight end and one slanted end.