@UnaSpenser now, for the crepe fillings. Hash the ham to get the smallest bits you can. Mix with an equal volume of gritted emmental cheese. Pour hot béchamel over it and stir so that the cheese melts, and you get a paste with the fluidity of fresh cement. Then, put some of this on the middle of a crêpe and roll it. This is my mother's recipe, and only superheroes can eat more than 3 in one sitting.