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Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let the mixture rest for 15 minutes.
Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add ⅓ cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
Sprinkle with chopped parsley and serve at once.