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1
For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center.
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2
Add the eggs, milk, and brandy to the well and whisk to combine.
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3
Stir in the melted butter.
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4
Cover the batter and set aside for 20 minutes.
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5
While the batter is resting, halve the red and yellow cherry tomatoes and add them to a salad bowl.
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6
Add the basil, parsley, balsamic vinegar, EVOO, salt, and pepper.
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7
Toss to coat.
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8
Add the cucumbers, watercress, and onions.
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9
Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil.
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10
Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along.
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11
Let the crepe cook and lightly brown on one side, just about 1 minute.
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12
Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over.
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13
Once it is flipped, scatter some of the cheese and ham on top.
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14
Season with a little salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt.
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15
Transfer the crepe to a plate and cover with foil to keep warm.
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16
Repeat this 7 more times to serve 2 crepes per person.
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17
Divide the 8 crepes among 4 serving plates; serve some salad next to the crepes.
