In a bowl, vigorously whisk together flour, egg, water and salt until the batter is completely smooth.
Let the batter rest in the fridge for 30 min.
Heat a pan over medium high heat and once hot, grease the pan with butter.
Pour some batter into the pan. The layer should not be too thick or too thin. Cook until the bottom has browned nicely.
Carefully flip the crepe.
Crack an egg in the middle of the crepe. Then add cheese and ham.
Fold the sides of the pancake towards the centre.
Lower the heat to medium so the bottom does not burn. Cover the pan and cook until the egg white is cooked.
Transfer the crepe to a plate, season with salt and pepper and enjoy!
