Extinct Cuisine, Stouffers Ham And Cheese Crepes

Crepes

4 eggs
1-1/3rd cups milk
2 T melted butter
1 cup flour
1/2 teaspoon salt

Beat all together till smooth.
Heat a little butter in a crepe pan or newer ceramic or nonstick pan until hot and add 3 Tablespoons of batter and swirl it to coat the bottom. Flip it over carefully when you can see the edges are dry and the center is cooked. Repeat, till batter is all gone. This makes 12 Crepes or more, you will only use 6.
Make chocolate banana whipped cream crepes with the rest

Cheese Sauce

1/2 cup milk
1/2 cup water
3 slices aged swiss
1 T butter
1 T flour
Salt & pepper
1 T Sherry
1 T heavy cream

Melt the butter in a small post, add the flour and cook a minute, slowly whisk in the water and milk, till smooth, add the swiss cheese and whisk till smooth. Take off burner and add the cream and sherry, Taste it and season, let cool

thinly sliced ham (I used Tyson Black Forest)
Swiss Cheese

If the ham is too "wet" fry dry in a pan and pat dry with paper towels

place ham, then cheese then a heaping tablespoon (or Asian soup spoon) over the swiss and spread out (you will have lots left)  roll up and place seam side down in a buttered square cake pan. Make 6.
Bake in 400 degree oven for 8 minutes then thin out what sauce is left with a little water, pour it over the crepes down the center, top with 1 slice swiss (cut in half) and place under the broiler till lightly brown. Serve