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1
Blend all crepe ingredients except butter in a blender until smooth.
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2
Chill batter 30 minutes.
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3
Brush a 10-inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking.
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4
Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer.
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5
(If batter sets before skillet is coated, reduce heat slightly.
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6
Next crepe will be better.)
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7
Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
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8
Flip crepe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more.
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9
Transfer crepe to a large plate.
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10
Make 4 more with remaining batter (5 more if first crepe stuck to skillet), buttering skillet each time and stacking crepes on plate as made.
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11
Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.
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12
Put 1 crepe on a work surface and spread with 3 tablespoons cheese filling.
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13
Fold 3 ham slices in half crosswise and put over lower half of crepe.
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14
Scatter 1/4 cup watercress over ham.
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15
Starting at end with ham, tightly roll up crepe, enclosing ham and watercress, to form an 8-inch log.
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16
Make 4 more logs in same manner.
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17
Cut each log crosswise into 6 pieces.
