In a mixing bowl, whisk together the milk, egg, and flour.
Heat a saute pan (or a crepe pan if you have one) over medium heat. Melt a pat of butter. You can use a pastry brush to make sure that the butter coats the pan. Scoop about 2 tbs. of the batter onto the pan and immediately swirl the pan around until the batter forms a circle of about 6-7 inches in diameter. You can add a little more of the batter if needed. Cook for about 2 minutes or until lightly browned. Using a fork or a small spatula, gently flip the crepe over and cook on the other side for another 2 minutes or so until both sides are cooked. Remove from the pan.
Repeat this process with the remaining batter. If the pan gets too hot, remove from the heat and wipe down with a damp cloth. You can also adjust the heat if it gets too hot.
Once the crepes are all cooked, layer 2 slices of ham and some of the cheese onto the center of one of the crepes. Fold in one end and then fold over the sides (see photos).
Add a little more butter to the pan (still on medium heat). Place the folded crepes into the pan, a few at a time. Flip after about 1 minute and cook until the cheese is melted. Remove from the heat. Garnish with fresh chives or other desired toppings and serve.