2 eggs, slightly beaten
2/3 c. milk
1/4 c. flour
1/4 tsp. salt

Beat all in small bowl until smooth. Refrigerate bowl covered 2 hours. Heat crepe pan or small fry pan and butter it. Use 3 tablespoons mixture for each crepe. Turn to brown.

FILLING:

1/2 c. sour cream
3 green onions, finely chopped
1/4 tsp. Dijon mustard
1/4 tsp. salt
Dash of pepper
1 1/2 c. shredded cheddar
12 oz. thinly sliced ham
1/3 c. bread crumbs
3 tbsp. butter, melted

Mix sour cream, green onions, mustard, salt and pepper. Set aside. On each crepe, sprinkle cheddar cheese, put on ham (2 slices per), then a heaping tablespoon sour cream mixture. Roll up. Mix crumbs and butter and sprinkle on top. Bake at 350 degrees for 12 minutes on ungreased baking sheet. Makes 6 to 8 crepes.