Ham And Swiss Crepe Sandwiches

Ingredients:

Crepes:
3 free range or organic eggs, brought to room temperature
1 1/2 cup unbleached, nonbromated all purpose flour
2 tablespoons canola oil
dash sea salt
1 1/2 cup organic milk

Filling:
1 1/2 cup shredded organic Swiss cheese
1 pound sliced, cooked natural ham, cut into small pieces or cubed breakfast ham
1 bunch of chopped green onions
sea alt and white pepper to taste

Directions:
Mix eggs, salt, flour and milk in a medium bowl. Beat until smooth. Add in oil and blend thoroughly. Chill in refrigerator for an hour or more. Heat a small, crepe sized skillet. Lightly oil or spray and fill bottom of skillet with 2 tablespoons batter per crepe. Make sure batter covers bottom. Brown over medium heat and flip. Crepes should be very thin. Cool. For stuffed crepes, heat oven to 350 degrees. Combine onions, salt, pepper, ham and cheese. Spoon into center of each crepe. Roll up tightly and place seam-side-down into baking sheet or pan. Bake until cheese is melted and serve. Skillet fried potatoes go well with this for a lunchtime treat.