Steps

1. Peel and de-bud potato (100g).
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2. Grate the potato.
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3. In a bowl, combine the grated potato, egg (1), milk (100ml), sugar (1 tsp), and salt (a pinch). Whisk the egg and mix everything together.
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4. Add all-purpose flour (50g) and mix until there are no lumps.
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5. Lightly grease a frying pan with vegetable oil and heat over medium heat.
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6. Once the pan is hot, place it on a damp cloth for a moment to lower the temperature.
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7. Mix the batter well and pour a ladleful onto the pan, spreading it thinly. [This is the key!] Lowering the pan temperature on a damp cloth prevents the batter from cooking too quickly, allowing it to spread evenly for a thin and beautiful crepe.
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8. Cook over medium heat.
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9. Cook for about 2 minutes until the surface of the crepe is dry and the bottom is browned. Flip and cook for another 1 minute.
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10. Once the other side is cooked, remove it from the pan onto a plate or cutting board.
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11. Repeat with the remaining batter.
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12. Place the cooked crepes on a flat surface with the nicely browned side facing outwards.
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13. Spread mayonnaise evenly over each crepe.
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14. Place 1 slice of ham and 1 slice of cheese on one end of each crepe, fold in the sides, and roll them up tightly.
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15. If you want to warm up the crepes after they've cooled or melt the cheese inside, heat them in the microwave. [This is the key!] Adding grated potato to the crepe batter acts as a binder, resulting in a chewy and delicious texture.
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