Ham and Watercress Crepes

3/4 cup plus 2 tablespoons whole milk

1/2 cup plus 2 tablespoons all-purpose flour

2 large egg s

2 tablespoons chopped fresh flat-leaf parsley

4 teaspoons vegetable oil

3/4 teaspoon salt

2 tablespoons unsalted butter , melted For filling

6 oz cream cheese, softened

3/4 stick (6 tablespoons) unsalted butter , softened

1/4 cup finely chopped shallot

1/2 teaspoons ground cumin

1/4 teaspoon black pepper

15 thin slices cooked ham (preferably Black Forest; 10 ounces)

1 

1/4 cups packed fresh watercress sprigs