Ham and Cheese Crepes (Galette Breton)

Crepes
1 Put the flour, 3 cups of water, salt, unsalted butter, and egg in the blender.
2 Blend on high until very smooth.
3 Place in the refrigerator for an hour or up to 8 hours.
4 When ready to cook heat a heavy, nonstick crepe pan over medium heat until very hot.
5 Lightly grease the pan with melted butter, wiping out excess with a paper towel.
6 If the batter has gotten too thick thin it with some of the water. It should be the consistency of heavy cream.
7 Pour about 1/3 cup of batter into the pan, tilting the pan to cover the bottom with a thin layer of batter.
8 Cook 2 minutes, or until the bottom is golden and the edges curl away from the pan and the top is dull.
9 You can flip and cook a little longer or just remove the crepe from the pan.
10 Keep the crepes in a stack with waxed paper or parchment between them until you are ready to fill them.
Filling and Assembly
1 Preheat the oven to 375F
2 Saute the onions in the 1tablespoon of butter until they are tender. Add the potatoes and saute briefly.
3 Place 1 crepe on a flat surface.
4 Place some of the ham in the center of the crepe.
5 Add some of the cheese, then the onions and potatoes.
6 Fold the sides over the top of the crepe leaving an open square in the center.
7 Place the crepe on Silpat or parchment on a baking sheet.
8 Pour 1 tablespoon cream into the open spot on the crepe.
9 Sprinkle with pepper.
10 Repeat with the remaining crepes.
11 Bake at 375F for about 2 minutes, or until the filling is heated through and the crepe is crispy.