Ham & Raclette Crepe Wraps

Directions

1. Fry the hashbrown shred until golden brown and crispy all over, sprinkle with salt and blot on paper towel.
2. Mix flour and eggs together in a mixing bowl; gradually add in milk and water, whisking to combine. Add salt and melted butter; beat until smooth.
3. Heat a lightly oiled griddle over medium-high heat. Pour the batter onto the griddle, using approximately 75 ml for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge to loosen the crêpe; flip and add cheese, caramelized onion, crispy potatoes, thyme, and ham; cook until the other side has turned light brown, and cheese has melted - about 1 minute more.
5. Remove from griddle and roll up to serve.