In a large bowl or blender, whisk flour and eggs until smooth.
Gradually add milk and water, whisking until combined.
Stir in melted butter, salt, herbs, and pepper.
Let the batter rest for at least 30 minutes.
Heat a crepe pan over medium heat and brush lightly with butter.
Pour ¼ cup batter into the pan and swirl to spread evenly.
Cook for 1-2 minutes until edges brown, then flip for 30 seconds.
Transfer to a plate and repeat with remaining batter.
Place a crepe on a work surface, layer with ham and cheese.
Fold in half, then in quarters, and return to pan to warm.
Garnish with herbs and serve warm.
