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mattlacasse
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Beat the eggs for about 1 minute.
Add the lukewarm milk, melted butter, and salt, then whisk again.
Gradually add the flour, whisking well after each addition until the batter is smooth and pourable.
Lightly grease a pan and heat it over medium heat.
Pour in enough batter to thinly cover the bottom, then gently swirl the pan.
Cook 35-40 seconds or until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side.
Add shredded cheese and ham, fold the crepe, and cook briefly until the cheese melts.
Fontina is my favorite cheese for these, but mozzarella or cheddar work well too!
For a smaller batch, simply cut the recipe in half: 2 eggs, 1 cup milk, 1 tbsp butter, and ½–¾ cup flour.
Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend. Start with about 1 cup and gradually add a little more if you prefer thicker crepes.