3/4 cup plus 2 tablespoons whole milk
1/2 cup plus 2 tablespoons all-purpose flour
2 large eggs
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons vegetable oil
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
6 oz cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup finely chopped shallot
1 1/2 teaspoons ground cumin
1/4 teaspoon black pepper
15 thin slices cooked ham
1 1/4 cups packed fresh watercress sprigs
1. Blend all crepe ingredients except butter in a blender until smooth. Chill batter 30 minutes.
2. Brush a 10-inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crepe will be better.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
3. Flip crepe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more. Transfer crepe to a large plate. Make 4 more with remaining batter (5 more if first crepe stuck to skillet), buttering skillet each time and stacking crepes on plate as made.
4. Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.
5. Put 1 crepe on a work surface and spread with 3 tablespoons cheese filling. Fold 3 ham slices in half crosswise and put over lower half of crepe. Scatter 1/4 cup watercress over ham. Starting at end with ham, tightly roll up crepe, enclosing ham and watercress, to form an 8-inch log. Make 4 more logs in same manner. Cut each log crosswise into 6 pieces.