Breton ham pancakes

Sift the flour and salt into a large bowl. Make a well in the centre; add egg. Gradually whisk in 150ml/1/4 pt water until smooth. Heat a large frying pan, add a few drops of the oil. Pour in a little of the batter; tilt the pan until the batter thinly coats the base of the pan. Cook for 2-3 mins or until base is golden. Turn pancakes and cook for 2 mins until the base is golden. Transfer to a plate. Repeat to make four pancakes. Wipe out the pan and heat the remaining oil. Gently crack the eggs into the hot fat and cook for 2-3mins, depending how you like your eggs. Use a teaspoon to spoon a little hot oil over the egg yolks during cooking. To serve, fill each pancake with a slice of ham, top with an egg. Serve warm with green salad.