Step by step

Method

4 steps

1. 1

   Whisk 1 cup all-purpose flour and ¼ teaspoon kosher salt in a bowl. Add 2 large eggs, then gradually whisk in 1¼ cups whole milk and 2 tablespoons melted unsalted butter until the batter is smooth with only tiny lumps. Rest 10 minutes — the flour hydrates and the crepes tear less.

2. 2

   Heat a lightly buttered 9-inch nonstick skillet over medium. Pour in a scant ¼ cup batter and swirl to coat the bottom. Cook about 1 minute until the edge looks dry and the underside is pale gold; flip and cook 20 seconds. Stack crepes on a plate; repeat (you should get about 8).

3. 3

   Return one crepe to the skillet over medium-low. Lay 1 thin slice ham on one half, top with a small handful of shredded Gruyère or Swiss (from 1½ cups total), a pinch of chives, and black pepper. Fold the empty half over and cook until the cheese melts, about 1 minute.

4. 4

   Fold again into a triangle, slide onto a warm plate, and repeat with the remaining crepes and filling. Serve warm. You want thin savory ham-and-cheese crepes with melty Gruyère — not rubbery thick pancakes or cold unmelted cheese.