For the crepe batter, whisk together the melted butter, milk and eggs in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter.

Before cooking the crepes, make sure you have all the filling ingredients ready. Grate the cheese, cut the slices of ham in half (or tear into pieces as you go) and have the parsley chopped and ready to go.

Heat a large non-stick frying pan over medium heat and grease lightly with a small knob of butter. Once the butter has melted and the pan is hot, pour about 1/4 cup batter into the pan and swirl until the entire surface is covered. Cook for a minute or two until the underside is golden brown, then carefully flip over.

Immediately sprinkle a thin layer of cheese over one half of the crepe and layer some ham on top. Sprinkle with parsley and a little more cheese. Once the underside of the crepe is golden and the cheese is slightly melted, fold it in half to enclose the filling and then in half again to form a triangle.

Serve immediately garnished with a little more parsley.

Tips: Use a combo of cheeses, different herbs or some caramelised onions in these crepes for another layer of flavour.

While this recipe makes 8 crepes, you don’t have to cook them all up with ham & cheese. Keep any leftover batter in the fridge to whip up a delicious dessert or more savoury crepes later. Or you can cook up the rest of the batter and leave them plain. Simply heat up in a frying pan and assemble as above for a quick snack on the go.