Stuffed Crepes with cheese & ham

Ingredients
110g plain flour
pinch of salt
2 large eggs
200ml milk
75ml water
Little butter & oil for the pan

Filling
Good quality ham cut into strips

Cheese sauce
50g butter
25g plain flour
200ml milk
50ml cream
40g cheddar grated
salt & pepper
small pinch of freshly grated nutmeg
1/2 teaspoon of dijon mustard (optional)
25g grated parmesan cheese for sprinkling

Method - Pancakes
1. Measure flour & salt and sieve into large bowl.
2. Make a well in centre of the flour.
3. Add eggs & half the milk.
4. Start to mix the eggs gradually into the flour with a whisk.
5. Add remaining milk mixing the flour from around the edges of the bowl. Use a whisk to remove any lumps.
6. Heat a non stick frying pan add a little oil or butter. When hot pour in approx 2 tbs batter. As soon as the batter hits the pan tip from side to side to get the base evenly coated.
7. Cook for about 1 minute till golden at edges. Flip over with palate knife. Keep on a plate.

Method - cheese sauce
8. Melt butter, add flour to make a "roux" stir constantly with a wooden spoon for 1 minute without colouring to ensure the flour and butter form a smooth paste .
9. Take off the heat, add little milk and cream, stir well beating the mixture smooth each time, add the remainder of the milk & cream stirring again until smooth.
10. Return pan to heat and cook for 3-4 minutes. Stirring with a spoon all the time. Once bubbling remove from heat. Add all the cheddar cheese to the sauce & season with salt & pepper. (Add optional mustard)
11. Add 1-2tbs cheese sauce onto a single pancake. Sprinkle over a little ham, then fold pancakes in quarters.
12. Brush lightly with melted butter & sprinkle with parmesan cheese.
13. Bake in a pre heated oven 190°C/375°F/gas 5 for 15 minutes or until heated through.
14. Eat immediately!