Croque Madame Egg Crepes with Gluten-Free Bechamel

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2 large eggs

Salt and white pepper or finely ground black pepper

1 spoonful or squirt of Dijon mustard

1/4 cup half-and-half or cream

2 ounces cream cheese

A few grates of nutmeg, optional

2 tablespoons of good butter

A handful of shredded Gruyere or Comte or 2 deli slices of domestic Gruyere

2 thin slices cooked ham

In a bowl whisk up eggs, a pinch of salt, and mustard.