Ham and Gruyère buckwheat crêpes

• 120 g all-purpose flour
• 2 large eggs
• 300 ml whole milk
• 45 g unsalted butter30g melted for batter, 15g for cooking
• ¼ tsp kosher salt
• 120 g Gruyère cheesegrated
• 200 g deli hamthinly sliced
• 4 tsp Dijon mustard
• 8 g fresh chivesthinly sliced

1. 1

   Whisk together the flour and salt in a large mixing bowl. Make a well in the center and crack in the eggs. Pour in the milk gradually while whisking from the center outward, pulling flour in as you go, until you have a smooth, thin batter with no lumps — it should coat the back of a spoon like heavy cream. Whisk in 30g of the melted butter. Let the batter rest while you prep the fillings.

   Tip: If you have a few lumps, don't stress — just strain through a fine mesh sieve. The batter should be thinner than pancake batter.

2. 2

   Heat the skillet over medium heat and add a small knob of butter (about 2g). Once the butter foams and the foam subsides, pour in about 75ml of batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Cook until the edges look dry and lacy and the underside is golden with brown speckles, about 1-1.5 minutes.

   Tip: The first crêpe is always a test — adjust your heat and batter amount as needed. If the batter sets before you finish swirling, your pan is too hot.

3. 3

   Flip the crêpe with a spatula (or a confident wrist flick). Immediately lay a few slices of ham on one half of the crêpe and scatter about 30g of grated Gruyère over the ham. Cook for another 45-60 seconds until the bottom is lightly golden and the cheese starts to melt and go glossy.

4. 4

   Fold the crêpe in half over the filling, then fold in half again to form a triangle. Transfer to a plate and keep warm. Repeat with the remaining butter, batter, ham, and cheese to make 8 crêpes total (2 per serving), re-buttering the pan lightly between each one.

   Tip: Stack finished crêpes on an oven-safe plate in a 90°C (200°F) oven to keep warm while you cook the rest.

5. 5

   Spread a teaspoon of Dijon mustard over each pair of crêpes and scatter the sliced chives on top.

   Tip: Keeps in the fridge for up to 2 days wrapped individually. Reheat in a dry skillet over medium-low heat until the cheese re-melts and the crêpe crisps up, about 2 minutes per side.

• mixing bowl (large)
• whisk
• skillet (25cm (10-inch))
• spatula

Per serving

Nutritional values are estimates only.