Meanwhile, heat 1 tbsp oil in a small saucepan over a medium to low heat. Add the onions and fry for 15 to 20 minutes, stirring occasionally until completely soft and golden.

Tip the flour into a large jug. Make a well in the middle and gradually whisk in the egg and milk until you have a smooth batter.

When the chips and onions are almost cooked, heat a medium non-stick frying pan over a medium heat and wipe with oiled kitchen paper. Pour approximately 3 tbsp of the batter into the pan, tilting it to coat the pan evenly. Cook for 1 minute, flip and cook for a further 30 seconds until golden. Sprinkle the softened onion, ham, cheese and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake. Cook for 1 minute to melt the cheese. Repeat until you’ve used all the ingredients and have 4 crepes in total.  Serve with the chips and sprinkle with the reserved parsley.