In a mixing bowl, combine warm water, milk, eggs, melted unsalted butter, flour, sugar, and salt. Whisk until smooth and let rest for 15 to 30 minutes.

Heat a non-stick skillet over medium-low heat, add butter, and pour in ¼ cup of batter. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes.

In a separate pan, crack eggs, whisk with salt and pepper, and scramble over medium heat for about 3-4 minutes.

Spread Dijon mustard on a crepe, layer with cheese, ham, and scrambled eggs, then fold and roll tightly.

Melt butter in skillet, place seam-side down crepes, and cook for 3 minutes until golden, flipping halfway.