• Prepare the crepe batter by placing the eggs in a bowl and gradually adding the milk; mix with a whisk, then add the flour and the melted butter. Stir until you get a smooth and homogeneous mixture, then add the salt and let it rest for 10 minutes.
  
• Heat a non-stick pan with a diameter of 10 inches and, using a ladle, place a little crepe batter in the center with a rotational movement of the pan, or with the help of a spoon, spread the batter evenly over the entire bottom; cook for about 1 minute, then carefully flip the crepe with a small spatula and cook on the other side. Proceed in the same manner to make 8 crepes
  
• Remove carefully from pan and layer crepes on top of one another on a plate
  
• You can cover these with saran wrap and store in the refrigerator until you are ready to make the filling
  

Make the Crepe Filling

• For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes.
  
• Add the spinach to the shallots and cook until soft, another
 3 minutes. Season with salt and pepper. Remove to a covered bowl to keep warm. 
  

Fill the Crepes

• Place each crepe on a clean work surface and sprinkle 1/8 of the shredded gruyere cheese over the center of the crepe.
  
• Place some of the warm spinach mixture on top of the cheese, add 2 slices of ham. Close the crepe by rolling in a cannoli shape and placing seam side down on a plate. Continue until all crepes are filled.
  
• Serve and Enjoy!