Using a 90-milliliter portion of batter, make a 10" diameter crêpe. At the same time, fry an egg
on one side in a nonstick sauté pan. When the crêpe is turned to cook
the second side, place
in the center of the crêpe, surround with half the onions, ham
, and cheese
. Fold the edges of the crêpe inward to create a square packet. Keep first crêpe warm
in the oven while preparing the second crêpe in the same manner.