Place a slice of cheese, then a slice of ham in the middle of each crepe. Top with raw egg (see below for alternatives), fold over the four edges of the crepe to leave only the egg visible. Heat some butter in a pan, place your crepes, close the pan with a lid and cook over low heat for about 6 minutes or until the egg white is set but the egg yolk still runny.
Alternatively, if handling raw egg is too difficult or you want to making these for a lot of people, you can also make sunny-side-up eggs separately (with runny egg yolks). Place on the crepe and pan-fry for 1-2 minutes until the cheese is melted.
Oven method: place folded crepes with raw eggs on a baking sheet lined with parchment paper. Bake for about 8-10 minutes at 400°F (200°C) or until the egg white is set but the egg yolk still runny.
If you want to make them without eggs (still very delicious): sprinkle each crepe with 1/4-1/3 cup of shredded cheese and top with two slices ham. Fold in half then again in half creating triangles. Heat some butter in a pan over medium heat. When hot add the crepes and pan-fry on both sides until golden and the cheese is melted.
Sprinkle the crepes with chopped chives or parsley, season with salt and pepper, to taste.