In small dish, mix mayonnaise with hot sauce; set aside. In bowl, whisk eggs with salt and 1 tbsp (15 mL) cold water.
Heat 1 tsp (5 mL) oil in 10-in. (25-cm) non-stick skillet set over medium heat. Pour ¼ of egg mixture into centre of skillet and swirl to coat bottom. Cook 1 min. until egg mixture sets. Flip crêpe in skillet and top with 2 ham slices and 1 cheese slice. Cook 1 min. until egg mixture is set on bottom.
Transfer crêpe to plate. Drizzle with ¼ of the spicy mayonnaise. Sprinkle with some green onion. Fold crêpe in half, then fold in half again to form a quarter-round. Make 3 more crepes. Serve with steamed asparagus or green beans.
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