Classic French Savory Crêpes with Ham, Gruyère, and Egg

In a large bowl, whisk together the flour, 2 large eggs, milk, water, and salt until smooth. Stir in the 2 tablespoons of melted butter. Let the batter rest for 10 minutes.

Heat a lightly buttered 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are lightly browned and the crêpe can be easily lifted.

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

For each savory crêpe, place one cooked crêpe back into the skillet over medium-low heat. Place 1 slice of ham in the center of the crêpe, then sprinkle with 1/4 cup of shredded Gruyère cheese.

Crack one large egg directly onto the cheese. Cook for 3-5 minutes, or until the egg white is set and the yolk is cooked to your desired doneness. The cheese should be melted and bubbly.

Fold the sides of the crêpe over the filling to form a square or rectangle, leaving the yolk exposed. Carefully slide the finished crêpe onto a serving plate.

Repeat with the remaining crêpes and fillings. Serve immediately.