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Add the flour and eggs to a bowl.
Then add the water, sugar and milk. Season with pepper and salt.
Stir until you get a runny batter. Then add the melted butter.
Stir well. If you want no lumps in the batter, blend it for a couple of seconds or use a stick mixer. Then cover the bowl with a towel and let the batter rest at room temperature for 30 minutes.
Pour a tiny drop of vegetable oil in a non-stick pan and place it over high heat until hot. Then add a spoonful of the batter. Don’t add too much. The crepe must be thin and pliable. If it's too thick it will break when you fold it later.
Gently move the pan around to spread the batter evenly. Then bake the crepe for 3 to 4 minutes until cooked on one side. Flip the crepe over and cook it for another 3 minutes.
Once cooked, take the pan off the heat. Place a slice of ham in the middle of the hot crepe (trim it if necessary).
Then break an egg on top. I used a serving ring to keep it more or less in the middle.
Then place the pan back over medium heat. As soon as the egg white starts to set, fold the sides of the crepe and close in the egg yolk. Bake for another 2 minutes until the yolk is warmed through. Sprinkle with grated cheese and chopped chives.
Season with pepper and salt. Serve hot.