Crêpes Complètes (Savory Buckwheat Crêpes)

Ingredients

• 1 cup Buckwheat flour
• 1 1/2 cups Water
• 1/2 teaspoon Salt
• 4 large Eggs
• 4 slices Cooked ham
• 1/2 cup Shredded Gruyère cheese
• 2 tablespoons Butter
• 1 tablespoon Sunflower oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1 cup of buckwheat flour, 1 1/2 cups of water, and 1/2 teaspoon of salt until the batter is completely smooth. Cover the bowl and let the batter rest at room temperature for 15 minutes.
2. 2Place a 25.4 cm non-stick skillet or griddle over medium heat. Add 1/2 teaspoon of the butter and 1/2 teaspoon of the sunflower oil to the skillet. Once the butter is melted and shimmering, swirl to coat the bottom of the pan.
3. 3Pour 1/4 cup of the rested batter into the center of the hot skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle, about 20.32 cm in diameter. Cook for 2 to 3 minutes, until the edges start to look dry and the bottom is lightly golden brown.
4. 4While the second side of the crêpe is cooking, carefully crack 1 of the large eggs into the center of the crêpe. Place 1 slice of the cooked ham on top of the egg, and then sprinkle 1/4 cup of the shredded Gruyère cheese over the ham. Continue to cook for another 2 to 3 minutes, or until the cheese is melted and the egg white is set but the yolk is still runny, or cooked to your preference.
5. 5Using a spatula, carefully fold two opposite sides of the crêpe inwards towards the center, creating a rectangular shape around the filling. Cook for 30 seconds more to ensure the filling is warm.
6. 6Slide the finished crêpe onto a plate. Repeat steps 2 through 5 with the remaining batter, 3 large eggs, 3 slices of ham, and the remaining 1/4 cup of shredded Gruyère cheese, adding the remaining 1 1/2 tablespoons of butter and 1/2 tablespoon of sunflower oil to the skillet as needed for each crêpe. Serve immediately.

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