1 head green leaf lettuce, washed well, dried, and torn
1/3 cup sliced almonds, toasted
1 Butter packet
2 large egg yolks
¾ teaspoon dijon mustard
1 tablespoon white vinegar
½ teaspoon granulated sugar
1 cup vegetable oil
Salt and pepper, to taste
Combine the egg, milk, and mayonnaise into a medium sized bowl and whisk to combine. Then whisk in the flour.
Heat a 10 inch non-stick pan over high heat and grease with the butter packet. Ladle 1/4 cup of batter into the pan and swirl to coat the bottom of the pan. Cook for 20-30 seconds and then flip. Transfer the crepe to a plate. Repeat with the remaining batter.
To assemble: Add 2 teaspoons Dijon mustard, 1 slice of Swiss cheese and 1 slice of ham into the crepe and fold up. Brush the pan with butter again, then set the crepe back in the pan to melt the cheese. Brush the pan as needed for the remaining crepes.
Whisk together the dijon, white wine vinegar, olive oil, salt, and pepper together in a large bowl. Add the lettuce and gently toss. Sprinkle with almonds.
Add yolks, dijon, white vinegar, and sugar to a large bowl and whisk until combined. Very slowly drizzle in oil while whisking until the mixture becomes thick and creamy. Season with salt and pepper.