Buckwheat crêpes with ham, cheese and eggs
I love the nuttiness (and added nutrition) that buckwheat flour brings to these crêpes. A superb brunch or supper.
For the batter 100g buckwheat flour ½ tsp sea salt 1 egg 200ml milk 40g butter, melted For the filling A little butter, for frying 6 slices of bestquality ham
200g Gruyère, Emmental or Comté cheese, grated 6 eggs
1 Mix the flour and salt in a bowl. Put the egg, milk and melted butter in a measuring jug, add 100ml water and whisk. Make a well in the centre of the dry ingredients. Pour the liquid into the well, whisking all the time to draw in flour from the edges of the bowl, until you have a smooth batter with a few bubbles on top. Use straight away, or store in the fridge for up to 24 hours. 2 Preheat the grill to medium, or the oven to 200C/gas mark 6. 3 Heat a frying pan (ovenproof if you’re using the oven). Rub kitchen paper in the butter and wipe it over the base of the pan – do this each time you put in a new batch of batter. Pour in some batter and swirl to coat the base of the pan with a thin layer. Fry until it sets and is golden underneath. Flip it and immediately place a slice of ham in the centre. Cover the ham with grated cheese, leaving a dip in the middle. Break the egg into the dip. Fold the edges of the pancake to meet the edge of the egg white. Place the pan under the grill or in the oven until the cheese melts and the egg is cooked. 4 Repeat for all the crêpes, serving each finished one immediately. Or, if you have two pans, leave one cooking a finished crêpe in the oven while the other cooks batter on the hob.