1 tablespoon melted butter, plus more for greasing pan
Pinch of salt
8 ounces cheddar Cheese, sliced
Garnish: chopped parsley
In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
Pre heat a non-stick skillet over medium heat for a couple of minutes. Grease the pan with butter, removing the excess with a paper towel. Pour about 1/4 cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom. Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe.
Preheat oven to 350F degrees.
To assemble the crepes, fold each crepe in half. Place about 1 ounce of ham and 1 ounce of cheddar cheese onto the bottom half of each folded crepe. Cover the mixture with the top half of the crepe. Place the crepes on a baking sheet and warm in the preheated oven for 5 to 10 minutes or until the cheese is melted.
Serve immediately with fried eggs, garnished with chopped herbs