In a salad bowl, mix the flour and coarse salt until you obtain a homogeneous mixture.

Use a whisk to incorporate the water little by little, mixing continuously. You will get a smooth and thick paste. Then add an egg to give a nice color.

Cover the bowl with plastic wrap and leave to rest in the refrigerator for 1 to 2 hours.

Prepare the crepe maker by lightly greasing it with oil. Use a cotton pad soaked in oil for this. Then pour a ladle of batter onto the crepe maker and wait for the pancake to brown before removing it with a spatula and turning it over. Let it cook for about 1 more minute.

To prepare a complete pancake, generously butter both sides of the pancake. In the center of one of the halves, add ham and grated Emmental, then break an egg. Season with salt and pepper. Fold the edges of the pancake so that only the egg yolk is visible. The pancake is ready once the egg is sufficiently cooked.