Do you have some leftover ham? Make some crepes with a creamy ham filling.
Measure the flour and salt in a bowl.
Whisk the eggs and milk together in a mixing bowl.
Add the milk using an electric mixer on low to medium and mix until you have a smooth batter.
Cover with a piece of plastic wrap and set aside for one hour at room temperature.
When you are ready to cook, preheat the oven to 200F.
Have ready an oven safe plate you can stack the crepes on and place into the oven. A pie dish works fine.
Using either a crepe pan or a large frying pan, melt about 1 teaspoon on butter over medium heat until the butter is starting to burn then use a paper towel to whip it off. This process will help you get the pan to the right temperature before you put your first crepe in.
Put 1/2 teaspoon butter in the pan and use a silicone spatula to rub around the pan. Pour in 1/4 cup of crepe batter and swirl around to coat the batter evenly across the surface of the frying pan. Cook the crepe on one side for about 1 1/2 minutes or until golden brown, then flip and cook the second side. It will take less time.
Place the crepe onto the oven safe dish and put into the oven.
Repeat this process until all the crepes are done.
You can make this just ahead of making the crepes, while the batter is sitting for its hour so it will be ready at the same time.
Melt butter in a large saucepan over medium heat and stir in the flour. Cook for a minute stirring, making a roux. Shut off.
Add the milk a little at a time, stirring in to combine. Turn the heat back on to medium and stir, cooking until the sauce has thickened.
Stir in the salt and the cheese and stir until the cheese has melted.
Stir in the ham and shut off. Set aside until needed for the crepes.
Once the crepes are ready, heat up the ham and cheese sauce.
Shut off. Place each crepe onto a plate and ladle a portion of ham and cheese sauce onto one half of the crepe. Fold in half and serve.