Ingredients: (serves up to 6 people)
For the batter:
50 g buckwheat flour
50g of Super Milled Grains
1/4 teaspoon flaky sea salt
250 ml of water
1 egg yolk, lightly beaten
1 tablespoon unsalted butter, melted and slightly cooled
For the filling: (This is Pauline's traditional recommendation!)
120 g grated french cheese
6 thin slices ham
6 large eggs
Flaky sea salt, for seasoning
Freshly ground black pepper, for seasoning
Whisk the flour, Super Milled Grain and salt together in a large bowl.
Beat the water and egg together and then slowly pour this into the flour, whisking constantly. When you have a smooth, lump-free liquid, add the melted, cooled butter and whisk to combine.
Cover the bowl tightly with a plate and refrigerate for a minimum of 1 hour or overnight.
Cook the crêpes:
When you’re ready to cook the crêpes, remove the batter from the fridge and whisk it to loosen it. Add the 1/2 cup (125 ml) of water and whisk until smooth. (Tip: This is a very thin batter, so don’t worry if it looks runny.)
Place a nonstick pan on medium heat. Add enough oil to the pan to cover it evenly. Pour the batter into the pan and cook for 2-3 minutes, flip the crêpe and cook for a further 2-3mins. Place the crêpes aside.
Melt 10 g of butter on the non stick pan and then gently reheat a crêpe. Break an egg in the center of the crêpe, sprinkle it with cheese and season it with salt and pepper. When the egg is cooked and the cheese has melted, add pieces of cut ham. Fold each side of the crêpe toward the centre to make a square. Repeat until all six crêpes are ready to serve and enjoy!
(Tip: you can also make a delicious veggie option by adding fried mushrooms and spinach)