Ham Palacsinta - cooking recipe

Ingredients

For the crepes
4 large eggs
1 cup all-purpose flour
1 cup milk
3 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon salt
For the filling
1/2 lb cooked ham, ground (I just use regular processed deli ham, then stick the slices in the food processor until it's ground)
1/2 cup sour cream
For the coating
1 1/2 cups breadcrumbs
2 eggs
2 tablespoons milk
flour
oil (for frying)
For sweet mustard sauce
1 cup mayonnaise
2 tablespoons white sugar
1 tablespoon yellow mustard
1/4 teaspoon prepared horseradish
1/2 teaspoon chives, chopped
1 dash lemon juice

Preparation

To make the crepes: Whisk together all ingredients in a large bowl. Cover and chill for one hour.
Heat an 8\" skillet over medium heat. Grease it with cooking spray or a little oil, then spoon some batter in (I use a 1/4 cup measuring cup. It works perfectly), and quickly tilt in all directions so that batter covers bottom of skillet.
Cook 2 minutes or until crepe can be shaken loose from skillet. Turn crepe, and cook about 30 seconds. Slide out of pan, and repeat until you've used up the rest of the batter, stacking crepes with waxed paper in between each. Refrigerate until you're ready to fill them.
To fill the crepes: Mix ham and sour cream well.
Spread at least 1 teaspoon (you'll know how much is right) of ham filling on top of one crepe. Keep at least 1\" from the edge of the crepe.
Roll up and tuck in corners, like rolling up a burrito. Repeat with all, until you're out of filling or crepes (but you should have plenty crepes).
For the coating: Combine milk and eggs together. Place flour, egg mixture, and breadcrumbs in separate containers in that order in a row.
Take each rolled-up crepe, cover with flour, dip in egg mixture, then cover with breadcrumbs.
Heat enough oil to pan fry (you don't want to deep fry, but you want enough to surround the crepe), over medium to medium-high heat, then stick each crepe in and fry slowly until golden brown.
Top with some honey mustard dressing, to taste.