sliced cooked ham 300g,
fat removed and torn into pieces
Put the flour in a bowl with a pinch of salt and make a dip in the centre. Whisk the milk and egg together, then gradually whisk this mixture into the flour. The batter should have the consistency of single cream, so add a little more milk if you need to.
Heat a crêpe pan or frying pan to hot then brush lightly with oil. Add a small ladleful of the batter to the pan, swirling it around so that it thinly coats the pan. Cook for a few minutes until golden then flip and cook the other side.
Once all the pancakes are made, heat a large dry frying pan. Put 1 pancake in it and spread over a 1 tbsp of crème fraîche in a thin layer. Scatter 2-3 tbsp of gruyère in a thin on layer top, scatter over some ham and leave over the heat for a couple of minutes. Fold in half then in half again and serve.