In a large mixing bowl, whisk together the flour and sea salt. Create a well, add eggs, and mix while gradually pouring in the milk to form a smooth batter. Stir in melted butter and let it rest for 30 minutes.

Place a nonstick skillet over medium heat, brush lightly with melted butter, and warm for about 1-2 minutes.

Pour about ¼ cup of batter into the skillet, tilting to spread into a thin layer. Cook for 1-2 minutes until edges lift, flip, and cook the other side for 30 seconds. Keep warm while repeating.

Spread a thin layer of Dijon mustard on each crêpe, layer on ham and cheese, then fold into a triangle.

Return crêpes to the skillet, cooking for 1-2 minutes on each side until the cheese is melted and edges are crisp.

Serve hot, garnished with parsley and black pepper.