French Crêpes with Ham and Gruyère

In a large bowl, whisk together the flour, eggs, milk, water, salt, and 2 tablespoons of melted butter until the batter is smooth and free of lumps.

Heat a 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush with melted butter.

Pour about 1/4 cup of batter into the hot skillet, tilting and swirling the pan to evenly coat the bottom with a thin layer of batter. Cook for 1-2 minutes until the edges are lightly golden and the crêpe can be easily lifted.

Flip the crêpe and cook for another 30 seconds to 1 minute on the second side. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as you go.

Once all crêpes are cooked, return one crêpe to the skillet over medium-low heat. Place a slice of ham and a sprinkle of Gruyère cheese on one half of the crêpe.

Fold the other half of the crêpe over the filling, then fold it again to form a triangle. Cook for 1-2 minutes per side, or until the cheese is melted and bubbly.

Repeat with the remaining crêpes and serve immediately.