1 Cup cold water
1 Cup cold milk 4 eggs
1/2 tsp salt
2 Cups flour
4 Tbs melted butter

Blend all ingredients at high speed in blender for 1 minute. Refrigerate for at least 2 hours. n iron skillet brushed lightly with oil, measure 1/4 Cup of batter in moderately hot pan. Spread until thin; cook until set; turn. Remove from pan. Spread one Tbs. mushroom sauce(below) on each crepe. Place one thin ham slice on top; roll crepe. Place in greased baking pan. (May be refrigerated til ready to bake.) Cover with foil; bake until hot at 350 degrees. Serve with remaining sauce. Makes 12 6-inch crepes.

MUSHROOM SAUCE

1/2 Cup butter
4 Cups
1/2 Cup flour
4 Cups mushrooms (3 cans)
1 tsp salt
4 tsp dehydrated onion
1/2 tsp pepper

Melt butter in saucepan over low heat. Blend in flour, salt, dehydrated onion, and pepper. Add milk all at once. Cook quickly, stirring constantly; till mixture thickens and boils. Add mushrooms.

Source: Peggy Ross