3 eggs
Pinch of salt
1 cup milk
3/4 cup flour
1/4 cup melted butter
1/2 cup low-fat diced ham
Canola oil, as needed
Whisk eggs, salt, milk and flour. Stir in butter; let batter rest for 10 minutes. Spread 1/4 cup batter into a heated, oiled nonstick skillet. Move the skillet around to cover the bottom of the pan. Crepes should be as thin as possible. Cook for 2 minutes, until golden brown. Flip; cook the other side. Repeat with the rest of batter, stacking the crepes in between pieces of wax or parchment paper. Preheat oven to 350 degrees. Fill crepes with ham, tomatoes and cheese and roll. Bake on lightly oiled pan for about 5 minutes, until the cheese melts.
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