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1
Pour the milk, butter, eggs and salt in a blender. Mix until well combined. Add the flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
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2
Heat an 8-inch crepe pan or a nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into the pan, swirl to fully cover the bottom of the pan. Cook for 1 minute or until crepe begins to curl around the edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to a plate. Repeat with additional cooking spray and remaining batter. Layer cooked crepes between pieces of wax paper to prevent sticking.
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3
Lay a crepe on a clean work surface. Arrange a few slices of apple on a quarter of the crepe; top with shredded ham. Fold the crepe in half to cover the filling and fold in half again to create a triangular shape. Repeat with remaining crepes, apple and ham. Place on a parchment-lined baking sheet and hold in a warm oven until ready to serve or up to 30 minutes.
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4
For the cheese sauce, Melt the butter in a saucepan set over medium heat. Stir in the flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in the milk, a splash at a time, until smooth; stir in the mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat the back of the spoon. Remove from heat. Whisk in the cheese, a small handful at a time, until melted and smooth.
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5
Place filled crepes on each plate. Spoon warm cheese sauce over each serving and sprinkle with chives.
