Sieve the flour into a large bowl. Make a well in the centre and crack in the eggs. Beat the eggs with a fork
gradually incorporating the flour from the outside of the well as you mix.
Gradually pour in the milk
whilst whisking
until the batter is smooth and there are no lumps. Stir in the melted butter. Cover with a cloth and put in the fridge for 15 minutes.
Heat 1 teaspoon of oil in a frying pan over a medium heat and add a knob of butter. When the butter has melted
spoon 1–2 ladles of the batter into the pan. Carefully swirl the pan around until the batter has coated the bottom. Cook for 1–2 minutes on each side
or until golden-brown. Repeat with the remaining mixture.
To serve
transfer the pancake to a plate and sprinkle over a little cheese and ham. Roll up the pancake while it's still warm so that the cheese melts a little.
