Ingredients (Serves 6)

• 70g strong flour
• 70g buckwheat flour
• 1/2 tsp salt
• 12 eggs
• 430ml whole milk
• 30g butter, melted
• 12 slices ham
• 350g Gruyère cheese, grated

Method

• To prepare the batter, sift the flour and half of the salt into a mixing bowl, then whisk in the eggs, 370ml of milk, and melted butter until smooth.
• Cover with cling film and refrigerate for 30 minutes.
• When you are ready to cook your crêpes, preheat the oven to 110 degrees to keep them warm.
• Remove the batter from the fridge and whisk in the remaining milk.
• Heat a small non-stick pan over medium heat and lightly grease with butter.
• Pour in 60g of batter, swirling the pan to evenly coat the base.
• Cook for one minute until bubbles form and edges turn golden. Flip using tongs and cook for another 30 seconds.
• Transfer to a baking tray and keep warm in the oven.
• Repeat with the remaining batter.
• To bake, preheat the oven to 200 degrees.
• Lay each crepe dark side down, add ham and cheese, then roll tightly. You can use an alternative if Gruyère is not to your liking.
• Place on a baking tray and bake for five minutes, until the cheese melts.