Add the flour and salt, and then pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover and refrigerate for about 30 minutes.

Preheat the oven to 350ºF.

To make the crepes, very lightly butter a 10-inch nonstick skillet and place over medium heat.

Once hot, add about 1/4 cup of batter to the skillet, and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for about a minute, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute, then remove to a plate.

Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning. Sometimes I have to butter again halfway though, but not usually.) You should get 12 crepes.

Take 1 slice of cheese and break it into pieces. Sprinkle over one-half of a crepe. Top with ham and turkey, then fold the crepe over once, then fold again into a triangle. Place on a baking sheet. (I usually do 6 crepes per baking sheet, so I use two.)

Continue with the remaining crepes, cheese, ham, and turkey to make 12 filled crepes.

Place the baking sheet(s) in the oven and bake just until the cheese is melting, about 10 minutes.

Drizzle with the jam and sprinkle with powdered sugar before serving.