Place the eggs, milk, flour and salt in a blender and pulse a few times to combine. Set aside for at least 5 minutes. Alternately, if you don’t have a blender, you can whisk the ingredients together.

Preheat the oven to 400ºF.

In a 6” to 7” nonstick skillet, heat a small amount of butter - just enough to coat the bottom of the skillet. Add about 2 tablespoons of the batter and tip the pan around to evenly cover the bottom of the pan with the batter It will be very thin.  Let it cook until it is lightly browned on the edges, then flip over to cook the second side. You may need a rubber spatula to loosen the edges. Once the second side has lightly browned, remove from the skillet. Repeat with the remaining batter, making 12 crepes.

In a 12-inch skillet, melt 3 tablespoons of the butter. Add the mushrooms and cook until browned. Sprinkle 1 tablespoon of the flour over the mushrooms and stir to coat. Cook for 1 minute, then add in 1/2 cup of the cream. Cook until thickened.

In a saucepan, melt the remaining 1 tablespoon fo butter. Stir in the remaining 1 tablespoon fo flour and cook for a minute or two. Whisk in the remaining 1/2 cup cream and 1/2 cup milk. Grate in a small amount of nutmeg. Cook until thickened.

Spray a 9x13-inch baking dish with cooking spray. Put a piece of ham on each crepe, then top with some of the mushroom mixture. Roll each crepe, and place seam side down in the prepared baking dish. Top with the sauce and sprinkle the cheese over the top.

Cook in the preheated oven until heated through and the cheese is melted, about 10 minutes.

Garnish with parsley before serving.