Gather all your ingredients for Melty Ham Cheese Crêpes. Make sure your flour is sifted and your ingredients are at room temperature for better mixing.

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs using a whisk.

Slowly pour in the whole milk while whisking continuously until you achieve a smooth, thin batter. Stir in the melted butter, cover, and let it rest for 30 minutes.

Set a nonstick skillet over medium heat and brush with melted butter.

Pour approximately 1/4 cup (60 ml) of the batter into the center of the hot pan and swirl to spread it evenly.

Cook the crêpe for 1 to 2 minutes until edges lift and the bottom is golden. Flip and cook for another 30 seconds. Keep warm on a plate and repeat.

Lay one crêpe flat on a clean surface. If using Dijon mustard, spread it down the center.

Place a slice of ham followed by a sprinkle of grated Gruyère cheese on top.

Fold the crêpe in half, then in half again to form a triangle that encloses the filling.

Return filled crêpes to the skillet, pressing gently to seal edges, and cook for 1 to 2 minutes per side until golden and crispy.

Garnish with freshly chopped parsley and serve immediately.