Savory Crêpes Suzettela

• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 cup milk
• 1/8 teaspoon salt
• 1/3 cup cold water
• 1 tablespoon peanut oil or vegetable oil
• 1 1/2 tablespoons melted unsalted butter
• 6 ounces diced ham
• 6 ounces sliced Gruyere cheese
• 1 cup spinach leaves
• 1 ripe tomato, sliced into small pieces
• 3 egg yolks
• 1/2 lemon, juiced
• 1/2 cup soft unsalted butter
• 1 teaspoon cold water
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup chopped chives
• 1/2 cup Parmigiano Reggiano, grated

1. In a medium bowl, whisk together the eggs, flour, milk, and 1/8 t salt until smooth.
2. Whisk in the 1/3 c water, oil and 1 T melted butter.
3. Heat a pan or a nonstick skillet and rub with a little butter. Tilt the skillet to distribute the butter evenly.
4. Add about 2 tbsp of batter (roughly a ladleful, enough to thinly covers the entire pan). Tilt the skillet to distribute the batter evenly.
5. Cook over medium heat until the edges of the crepe curl up and start to brown, around 45 seconds.
6. Flip the crepe (using either a spatula or your fingers, or just a quick upward flick in the pan) and cook for another 10 seconds, until a few brown spots appear on the bottom.
7. Place the crepe on a baking sheet or plate.
8. Repeat with remaining batter to make 6-10 crepes. You may need to butter the skillet a few times as time progresses. As the pan heats over time, remove it from burner and add/swirl the new batter while the pan is off the heat. Then return it to the burner.
9. Hollandaise sauce: rnWhisk together egg yolks, lemon juice, and 1 t cold water, in a saucepan over low heat.
10. Soften 1/2 c butter in another saucepan over low heat, or microwave it.
11. By spoonfuls, add the soft butter to the egg mixture, whisking constantly to incorporate each addition. As the emulsion forms, add the butter in slightly larger amounts, always whisking until fully absorbed. Continue adding butter until the sauce has thickened to the desired consistency.
12. To keep the eggs from overcooking and separating from the butter, reduce the heat along the way, frequently move the pan off the burner for a few seconds, and then back on. If the butter and egg begin to separate, remove from heat, add a splash of cold water, and whisk briskly.
13. Whisk in the salt, cayenne pepper and white pepper. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper. Use immediately or keep warm, to be used within an hour or so.
14. Assembling the savory crepes:rnPreheat oven to 350F degrees.
15. Fold each crepe in half. Place about 1 ounce each of ham and Gruyere cheese, several spinach leaves, and a few tomato slices onto the bottom half of each folded crepe. Cover the mixture with the top half of the crepe.
16. Sprinkle grated Parmigiano Reggiano on top.
17. Place the crepes on a baking sheet and warm in the preheated oven for 5 to 10 minutes or until the cheese is melted.
18. Serve immediately with a drizzle of Hollandaise sauce, garnished with chopped herbs (chives are great!).

eggs, flour, milk, salt, cold water, peanut oil, butter, ham, gruyuere cheese, spinach leaves, tomato, egg yolks, lemon, butter, cold water, salt, white pepper, cayenne pepper, chives, parmigiano reggiano

Taken from food52.com/recipes/77454-savory-crepes-suzettela (may not work)