Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.
Let it rest in the fridge for 30 minutes.
Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin. About 2 mm – 0.08 inches thick will work nicely. When the surface of the crêpe dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over.
Keep aside.
Filling
Prepare the béchamel sauce following my tutorial. Keep it aside.
Sauté the shallot in the extra virgin olive oil for a minute.
Add the sliced mushrooms and mix well.
Add the white wine and season with salt. As soon as the alcohol from the wine evaporates, put the fire off.
Keep aside to cool down.
Assembling
Mix 2 tbsp of béchamel sauce with the mushrooms.
Put 1 slice of ham in the middle of each crêpe. Top with 1/6 of the mushroom mixture.
Roll the crêpes and put them on a greased baking dish.
Top with the béchamel sauce and shredded Emmental.
Broil it in the oven at 180°C – 355°F for 10 minutes or until golden brown.