Whisk together flour, salt, and white pepper in a large mixing bowl.

Make a small well in the center of your flour mixture and crack both eggs into it. Pour the melted butter into the well.

Whisk the eggs and butter together, then gradually pull flour from the sides into the center.

Pour half the milk into the batter and whisk until just combined, then add the water slowly while stirring.

Let the batter rest at room temperature for at least 15 minutes.

Place your nonstick crepe pan over medium-high heat for 2 to 3 minutes.

Lightly butter the hot pan, then pour about one-quarter cup of batter into the center and tilt the pan to spread it thin.

Cook the first side for about 45 seconds until golden, then flip and cook the other side for 20 to 30 seconds.

In a medium saucepan, melt butter over medium heat and saute sliced mushrooms for 4 to 5 minutes until golden.

Add minced garlic, thyme, salt, and pepper, and cook for another minute.

Repeat cooking process for remaining batter, stacking finished crepes on a warm plate.

Lay one crepe on a plate, fill with a small handful of sauteed mushrooms, a slice of ham, and a pinch of gruyere cheese, then fold or roll.