Crêpes with Ham and Gruyère

• 100 g Plain flour
• 1 pinch Fine sea salt
• 2 Egg
• 250 ml Whole milk
• 30 g Unsalted butter
• 2 tsp Dijon mustard
• 120 g Cured ham
• 100 g Gruyère cheese

1. Put the plain flour and fine sea salt in a mixing bowl. Crack in the eggs and whisk, then gradually whisk in the whole milk until you have a smooth, pourable batter.
2. Melt the unsalted butter and whisk it into the batter. Rest the batter for 5 minutes while you grate the gruyère cheese and get the cured ham ready.
3. Heat a frying pan over medium heat and lightly grease it with a little of the buttery residue left in the pan or bowl. Pour in a small ladleful of batter and swirl to coat the base thinly, then cook for 45 to 60 seconds until lightly golden at the edges.
4. Flip the crêpe and cook for 20 to 30 seconds more, then slide onto a plate. Repeat with the remaining batter, stacking the crêpes as you go.
5. Spread a little dijon mustard over each crêpe, then add the cured ham and a generous sprinkle of gruyère. Fold into quarters (or roll), return to the pan on low heat, and warm for 1 to 2 minutes per side until the cheese melts.

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