Savory Crepes (with ham, cheese, and eggs)

Prepare the crepe batter:

1. Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
2. Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.

Cook the crepes:

1. Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don’t have a powerful stovetop) until it’s melted and the pan is well-heated.
2. Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that’s more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
3. Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
4. Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.

Assemble:

1. Place a slice of cheese, then a slice of ham in the middle of each crepe. Top with raw egg (see below for alternatives), fold over the four edges of the crepe to leave only the egg visible. Heat some butter in a pan, place your crepes, close the pan with a lid and cook over low heat for about 6 minutes or until the egg white is set but the egg yolk still runny.
2. Alternatively, if handling raw egg is too difficult or you want to making these for a lot of people, you can also make sunny-side-up eggs separately (with runny egg yolks). Place on the crepe and pan-fry for 1-2 minutes until the cheese is melted.
3. Oven method: place folded crepes with raw eggs on a baking sheet lined with parchment paper. Bake for about 8-10 minutes at 400°F (200°C) or until the egg white is set but the egg yolk still runny.
4. If you want to make them without eggs (still very delicious): sprinkle each crepe with 1/4-1/3 cup of shredded cheese and top with two slices ham. Fold in half then again in half creating triangles. Heat some butter in a pan over medium heat. When hot add the crepes and pan-fry on both sides until golden and the cheese is melted.
5. Sprinkle the crepes with chopped chives or parsley, season with salt and pepper, to taste.
6. Enjoy!