Whisk eggs, salt, milk, and flour. Stir in butter; let batter rest 10 minutes. Spread 1/4 cup batter into a heated, oiled nonstick skillet. Cook for 2 minutes, until golden brown. Flip; cook other side. Repeat with rest of batter, stacking the crepes in between pieces of wax or parchment paper.
Preheat oven to 350°F. Fill crepes with ham, tomatoes, and cheese and roll up. Bake on lightly oiled pan for about 5 minutes, until the cheese melts. Serve with the carrots and mustard dip.
Originally Submitted
8/1/2010
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