Buck­wheat crêpes with ham, cheese and eggs

Serves 6

The Sunday Telegraph - Stella - - EAT IN -

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.

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