We had some ham leftover from Easter, and so Megan made these crepes the next week, inspired by a version from Le Happy, a great little creperie here in Portland. She served them alongside some sauteed asparagus, tossed with some toasted sesame oil.
They were delicious, although I would recommend oiling the baking sheet before assembling your crepes for baking, as we had a little trouble getting them off the pan.
I don't know which crepe recipe Meg used since she did it before I got home from work, but Alton Brown is usually pretty fool-proof.
From there we just assembled the crepes on a baking tray, layering some dijon mustard in the bottom (optional), them some ham (trying to leave a well for the egg), and finally cracking an egg into the middle and then folding the sides up. We topped with salt and pepper (and some dried oregano for the ones with mustard in the bottom), and then baked in a 350 degree oven for 10 minutes or so, just until the egg whites were set but the yolks were still runny.