Hollandaise Sauce: 1/2 C. (1 stick) unsalted butter 3 large egg yolks Juice from 1/2 of a fresh lemon (about 1 1/2 T.) 1/8 tsp. cayenne pepper
Crepes: Place all crepe mixture ingredients in a blender or food processor; blend until smooth. Refrigerate for at least 2 hours. Treat a non-stick frying pan or a crepe pan with a brushing of butter. Heat the pan on high. Pour 3 to 4 tablespoons of batter into the pan. Lift and tilt the pan in a circular motion to form a 6" crepe. Brown on one side, flip the crepe and lightly brown the other side. Remove from pan, let cool and stack between layers of waxed paper. Repeat until all the batter is used. (Extra crepes can be frozen separated with waxed paper.) Preheat oven to 375F.
Filling: Taking one crepe at a time, lay on flat surface. Place 1 slice of cheese and 1 slice of ham on the crepe. Roll crepe tightly and place seam side down in greased baking dish. Repeat for all crepes. Bake for 10 to 13 minutes or until cheese melts. Serve immediately with Hollandaise Sauce.
Hollandaise Sauce: Put butter in a 4-cup measure. Microwave on high (100% powder) 20 seconds to soften, but not melt. (cold butter may need up to a minute.) Mix egg yolks and lemon juice; add to butter. Microwave on high about 1 minute, stopping every 15 seconds to whisk. Add cayenne pepper. Yield: 1 cup.
Note: Butter will be runny after the first 2 whippings, but it will smooth out. When the sauce is smooth and thick, it is done; further cooking will cause the sauce to curdle. (See curdle cures below.)
Curdle Cure #1: Put 2 tablespoons milk in glass measure. Microwave on high 30 seconds to boil. Slowly whisk into curdled sauce until sauce becomes smooth.
Curdle Cure #2: Mix 1 egg yolk and a pinch of dry mustard in a cup. Add a couple tablespoons of curdled sauce to egg mixture and whisk. Add mixture back to the remaining curdled sauce; whisk until smooth.