Ham and Tomato Crepes

For the crepes: Whisk together the flour, milk, eggs and until smooth. Let stand for at least 20 minutes. 

For the filling: Peel the shallot and chop finely. Rinse and dice the tomatoes. Cut the ham into cubes. Sauté the shallot, ham, and green beans in butter briefly. Season with salt and pepper. Add 2 tablespoons of water to the pan, cover and simmer for about 10 minutes. Remove the lid, stir in the tomatoes and cook for another minute. 

Give the crepe batter a good stir. Heat a bit of the clarified butter in a non-stick pan, ladle a small amount of the batter into the hot pan and evenly spread the batter around the pan. Cook until bubbles begin to rise to the top, carefully flip and continue cooking until golden brown on both sides. Remove, cover to keep warm and repeat with the remaining batter.