- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 Tbsp Dijon mustard
- 2 Tbsp whole-grain mustard
- 1 cup grated Gruyere cheese, divided
- Salt and freshly ground pepper
To make filling, in a bowl, add eggs, season with salt and pepper, and whisk to combine. In a medium frying pan over medium heat, melt butter. Add eggs and ham and cook, stirring, until soft curds form.
To make sauce, in a saucepan over medium heat, add cream, sour cream, mustards, half of cheese, and season with salt and pepper. Stir until cheese is melted.
To assemble, put one crepe on a plate. Smear with 1 tablespoon cheese-mustard sauce, spoon some scrambled egg mixture down center of crepe. Fold sides toward center and roll bottom edge toward center. Continue to roll until eggs are enclosed, seal-side down. Sprinkle with remaining cheese.