For the crêpes: In a microwave-safe container (like a measuring cup), add the milk and butter. Heat until the butter is melted, then let cool slightly.

In a mixing bowl, add the flour and eggs. Start mixing, and once the eggs are partly combined with the flour, gradually add the milk mixture while stirring.

Finish adding the milk and mix well until the batter is smooth with no lumps. Let rest for 30 minutes.

Cook the crêpes (you should get about 11) and set aside.

For the béchamel: In a saucepan, add the butter and flour. Make a roux by stirring until you get a smooth, light brown paste.

Gradually add the milk, stirring constantly. The béchamel should be smooth with no lumps.

Add salt and nutmeg, and stir.

To assemble: Place a slice of ham in the center of each crêpe, add a tablespoon of béchamel, and sprinkle with shredded Swiss cheese. Roll up the crêpe and place in an oven-safe dish. Here, I made 7 crêpes because that's what fit in my dish. I had 4 crêpes left over—enjoy them for dessert with sweet toppings if you like! 😉

Pour the remaining béchamel over the crêpes and sprinkle with more shredded Swiss cheese. Bake for 10 minutes at 350°F (180°C).

Remove from the oven and let cool slightly so you don't burn yourself, then...