Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here's a blurry pic of one almost ready to flip.

Once you flip, the other side will only take about a minute, so put your toppings on half of the crepe, like an omelet.

When done, fold and serve.

Now that you have learned how to make crepes with serrano ham, brie and cantaloupe, please be sure to view these other crepes recipes.