Make the batter

• Whisk the flour, milk, egg and salt in a bowl until smooth and lump-free.

Cook the crepe

• Heat a lightly oiled frying pan over medium heat.
• Pour in the batter and spread it into a thin even layer.
• Cook until the surface sets and the base is golden.

Fill the pocket

• Spread the tomato passata over one half of the crepe.
• Top with the mozzarella and ham.
• Fold the empty half over the filling.

Crisp and serve

• Cook the folded pocket in the pan until golden and the cheese melts.
• Slice and serve warm.