Prepare homemade crepes, if using. (Extra crepes may be stacked, with waxed paper in between, placed in freezer containers and chilled up to 3 days or frozen up to 3 months.)

Meanwhile, in a medium bowl combine eggs, water, salt, and pepper; set aside. In a large nonstick skillet heat butter over medium heat. Cook ham, peppers, and onion in hot butter for 3 to 4 minutes or until vegetables are tender.

Pour egg mixture over ingredients in skillet. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Sprinkle with cheese. Cover and let stand 2 minutes until cheese melts.

To serve, divide egg mixture into 4 portions. On each of four plates overlap two crepes, browned sides down. Spoon 1 portion of the egg mixture onto overlapped crepes. Roll crepes around egg mixture.* Top with salsa. Makes 4 servings.

In a small mixing bowl combine 1 beaten egg, 3/4 cup milk, 1/2 cup all-purpose flour, 1 teaspoon cooking oil, and a dash of salt; beat with a fork or whisk until smooth. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only (Or, cook on a crepe maker according to manufacturer's directions.) Invert over paper towels to remove crepe. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 11 to 12 crepes.

If crepes are difficult to roll, warm them for a few seconds, one at a time, in an 8-inch skillet over medium heat.