1. Combine 250g or 2 3/4 cups of flour and 6g or 1 teaspoon of salt in a large mixing bowl, whisk until well incorporated.

2. In another bowl, whisk 475ml or 2 cups of milk, 2 large eggs, and 55g or 4 tablespoons of melted butter until the mixture is smooth.

3. Gradually pour the wet ingredients into the dry ingredients and whisk until smooth and free of lumps.

4. Let the batter rest at room temperature for 30 minutes to allow the ingredients to meld together.

5. Heat a small non-stick pan over medium heat, around 180°C or 350°F.

6. Brush the pan with cooking spray or a small amount of oil to prevent the crepes from sticking.

7. Pour approximately 60ml or 1/4 cup of the batter into the pan and tilt to evenly coat the bottom.

8. Cook the crepe for 1-2 minutes, until the edges start to curl and the surface is dry.

9. Loosen the crepe with a spatula and flip, cook for another minute on the other side.

10. Repeat the process with the remaining batter, until all of it is used.

11. Melt 15g or 1 tablespoon of butter in a medium skillet over medium heat, around 180°C or 350°F.

12. Add the diced ham and cook until lightly browned, approximately 3 minutes.

13. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, around 5 minutes.

14. Season the filling with salt and pepper to taste.

15. To assemble the crepes, place a cooked crepe on a flat surface and spoon 15g to 30g or 1-2 tablespoons of the ham and mushroom filling in the center of the crepe.

16. Fold the crepe in half over the filling to form a triangle and repeat the process with the remaining crepes and filling.

17. For the salad, combine 120g or 1 cup of diced tomato, 30g or 1/4 cup of thinly sliced red onion, and 15g or 1/4 cup of chopped fresh parsley in a small bowl.

18. Season the salad with salt and pepper to taste.

19. Serve the savory crepes with the refreshing tomato and onion salad.