Egg Crêpes with Leeks and Ham

Total time: 25 minutes
   This is a cross between a crêpe and omelet, using more eggs than a crêpe but with the addition of flour to make it sturdier and easier to roll up than an omelet.  Like both, they can be stuffed with anything. Use a light filling for a first course or something more substantial for a light lunch.

 Ingredients:

• 3 eggs
• 1 tsp water
• 1/4 cup flour
• 2 tsp butter
• 1 leek
• 2oz (60gr) ham
• 2oz (60gr) soft goat cheese    a bit less than 1/2 container Chavrie or Chevraux
• 2 tbs shredded cheese
• 1 tbs oil

 Instructions:

• Clean leek and roughly chop. 
• Cut ham into small pieces. 
• Heat olive in a medium nonstick skillet . Add leek and ham; sauté until leek is tender and just starting to brown.
• Remove, stir in goat cheese and set aside. 
• Whisk eggs and water well. 
• Sprinkle flour over the top and whisk well. 
• Melt 1 tsp butter in a medium nonstick skillet over medium heat.
• Add 1/2 egg mixture and cook, undisturbed, until dry on top, 3 - 5 minutes. 
• Remove to a plate and repeat with remaining egg mixture.
• Divide leek and ham mixture in half and spread on the edge of each crêpe. Roll up and put into a baking dish. 
• Sprinkle with cheese and bake for 10 minutes, 350F (180C), or until cheese is melted and crêpe is heated through.