Crepe: In a large mixing bowl, whisk together all the ingredients and beat together until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.
How to make: Lay one crepe skin, then add the ham, mozzarella, and sliced egg. Fold it like an envelope. Set aside. Repeat for all crepes.
Dip rissole in the egg mixture and gently coat in the breadcrumbs. Put in the fridge for about 1 hour.
Bake for 30-35 minutes at 375F until browned or deep fry until the color turns golden brown.