Cheesy Country Ham and Egg Crepes

In a large mixing bowl, whisk flour and salt. In another bowl, whisk milk, water, and 2 eggs to combine. Add wet ingredients to dry ingredients, along with melted butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until bottom is light brown. Loosen with a spatula, turn and cook the other side.

While you’re cooking the crepes, cook the remaining eggs to your liking. I think sunny side up works best here.

When you’re ready to assemble, return a crepe to the pan over low heat, and top with cheese and sliced country ham. Allow cheese to melt before folding in the edges to make a square. Pop an egg in the middle of each crepe and you’re done! Repeat the step for all of the crepes.