Ham and Gruyère Crêpes

Combine flour, milk, eggs, and melted butter in a blender and blend until the mixture is even and well combined. Allow the batter to rest for at least 20 minutes.

Melt a small amount of butter in a skillet over medium heat and cook the onions, stirring occasionally, until they start to develop a golden color. Set the cooked onions aside.

Coat a crêpe pan or non-stick skillet with a thin layer of the melted butter over medium heat. Pour about 1/4 cup of the batter into the pan, using a gentle swaying motion to evenly coat the bottom. Cook until small brown spots appear on the bottom of the crêpe, approximately 2 minutes.

Carefully loosen the crêpe from the pan using a spatula and flip it over to brown the other side, taking about 1 to 2 minutes. Transfer the crêpe to a plate and repeat with the remaining batter, re-buttering the pan as necessary and stacking crêpes between sheets of parchment or waxed paper.

Assemble the crêpes one at a time, placing them in the still-warm pan; spread a layer of mustard over half of each crêpe, followed by ham slices, sautéed onions, and Gruyère cheese. Fold the other half over the filling, pressing down gently, and heat for a brief moment just until the cheese begins to melt. Fold the crêpe in half once more, resulting in a finished product that is roughly 1/4 the size of the original.