# Crêpe Batter
Place all the ingredients in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, and water together in a bowl until smooth. Add the flours and salt and whisk to combine. Whisk in 1 tablespoon of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour (and up to 24) to allow all the air bubbles to settle.
Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1/2 teaspoon of butter in the pan and add a small amount of batter in the pan–swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.
Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Stack the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.
GLUTEN-FREE VERSION: Use 3/8 cup buckwheat flour and 1/8 cup gluten-free all-purpose flour mixture. Follow the rest of the recipe as written.
Preheat the oven to 35o degrees F. Prepare the galettes according to the recipe above. Lay the galettes on a greased baking sheet. Cover each galette with 1/4 cup of cheese and 1 ham slice.
Heat the butter in nonstick skillet over medium-high heat. Add the eggs and cook for 3 minutes or so, until barely set. Slide one egg on top of the ham and cheese on each each crepe. Season the eggs with a bit of salt and pepper to taste.
Fold the four sides of the crepe over the filling to create a square; the egg yolk should be peeking out the top. (Alternately, fold the crepes in half, over the filling, to make half moons.
Cook in the oven for 8-10 minutes until the cheese has melted and the eggs have cooked through. Serve with a mixed green salad with a simple Dijon vinaigrette.