8 slices of black forest ham
pinch of salt and pepper
1 tbsp. butter
2/3 cup flour
pinch of salt
3/4 cup milk
2 tbsp. butter, melted and cooled
1 tbsp. of fresh chives (I used dried chives)
Whisk flour and salt together. Whisk in the 2 eggs milk and half the butter. Strain into bowl and add chives. (You can skip the straining part if your batter is lump free) Refrigerate for 15 minutes and up to 2 hours. Heat 8 inch crepe pan or non-stick skillet over medium heat. Brush with some of the remaining butter. Pour a 1/4 scant cup of batter into pan swirling the pan around as you go to coat bottom with a thin layer. Cook turning once, about 30 seconds per side. Transfer to plate and keep warm. Repeat with remaining butter and batter until all batter is gone. You'll get about 8 crepes.
In same pan heat ham in batches turning once to heat through about 1 minute. Transfer to plate and keep warm.
Beat together eggs, salt and pepper. Melt butter in same pan and cook eggs stirring gently with spatula until large moist curds form and no liquid remains, about 3 minutes.
Top each crepe with a ham slice and one eighth of the scrambled eggs. Roll up and serve drizzled with maple syrup.