Sift the flour and salt into a large mixing bowl.
Make a well in the centre of the flour and break the eggs into it.
Whisk the eggs and the flour together and start adding small quantities of milk until the batter is smooth, with the consistency of single cream.
Melt 50g of butter in a pan.
Spoon half of the butter into the batter and whisk it in, then pour the rest into a bowl and set aside to add to the pan when cooking the pancakes.
Get the pan really hot then turn the heat down to medium. Add about 2 tablespoons of batter to the pan and tip the pan from side to side to get the base evenly coated with batter.
The pancake should take 30 seconds to cook. Lift the edge with a palette knife to see if it's golden brown and then flip it over for a few seconds to finish cooking. Slide out of the pan onto a plate.
In a sauce pan malt the butter,add the flour and cook for 1 minute,add the milk and cook until thick consistency.
Grate the cheddar ,cut the ham and combine with the bechamel.
Pick the leaf of the endive,chop the chive finely.
In a large mixing bawl mix the endive,chive and season with salt,pepper,olive oil and cider vinegar.
Stuff the pancake with the bechamel mixture fold in half and serve with the endive salad
«For vegetarian option,try using spinach and ricotta in your crepe filling»