The day before making this recipe, make tea-infused milk with October Nights loose leaf tea. (See instructions below.)

Combine egg with salt, flour and about 1/2 cup of the tea-infused milk, then whisk.

Add the rest of the milk, then whisk again.

Mix in melted butter.

Pour about 2 tablespoons of batter into a non-stick skillet and swirl the pan to coat the bottom.

Cook until the surface no longer looks wet, then flip the crepe and brown the other side.

Stack finished crepes on a plate and cover to keep from drying out.

Mix garlic powder, soy sauce, ketchup, honey, powdered ginger and set aside.

In a skillet, heat ham and onion until onion is soft.

Add pineapple and heat to reduce liquid.

Then add sauce and heat through to desired consistancy. Make sure to hold some of the sauce to drizzle on top if you'd like.

Place a heaping tablespoon of the mixture on half of a crepe and fold over to serve.

Use suggested amount of loose tea in a container of milk.

Cover and let it cold-steep in the refrigerator overnight (8-12 hours).

Be sure to strain out the tea before using milk in your recipe.