For the crepes, mix together the flour, milk, eggs, oil and salt, and whisk well. Heat a lightly greased (with the butter) 6" crepe pan. Remove from heat and spoon about 2 Tbsp. of batter into the pan while lifting and tilting the skillet to spread evenly. Return to heat and brown one side only. To remove invert pan onto a plate. Butter the pan in between crepes with a scant amount of butter.

Crepes can be made up to 3 days ahead of time, wrapped well with foil or plastic wrap and refrigerated.

For the filling. Whisk the eggs with the milk, salt and pepper. Spray a medium sized skilled with cooking spray and heat over medium high heat. Add the eggs and lower the heat to medium low. Gently stir eggs while cooking. When almost set add the ham and remove from heat. Let cool slightly and then add the cheese. Divide the filling among the crepes and roll up, placing in a greased baking dish. Store in the refrigerator for a few hours until ready to heat and serve.

Bake in a 350 min. for 20-25 min. or until heated through.