Pair each serving with: 8-ounce glass of Hiland Dairy Milk
Heat a large skillet. Add the olive oil. Add the spinach and cook, stirring, until spinach is wilted. Season with dash of salt and pepper and toss again. Set aside.
Whisk together flour and eggs in large mixing bowl. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle, using approximately 1/4 cup for each crepe. Tilt pan in a circular motion so that batter coats the surface evenly. Cook crepe about 2 minutes, until bottom is light brown. Loosen with spatula; turn and cook other side.
Transfer crepes to warm serving plate. Spread 2 tablespoons of spinach on each crepe. Top it with a slice of ham. Roll it up. Sprinkle cheese on top of each crepe. Serve immediately.