Ham and cheese buckwheat crêpes

Step 1/4

• 166⅔ g Swiss cheese
• 10 g parsley
• 80 g mixed lettuce

• larg mixing bowl
• cutting board
• knife
• grater

Grate cheese and wash and chop parsley. Set aside. Wash lettuce and add to large mixing bowl.

Step 2/4

• 4 tbsp grapeseed oil
• 1⅓ tbsp mustard
• 1⅓ tbsp vinegar
• 1⅓ tbsp water
• ⅓ tsp sugar

• small mixing bowl

For the dressing, add grapeseed oil, mustard, vinegar, water, and some of the sugar to a small bowl and mix until well combined.

Step 3/4

• 113⅓ g buckwheat flour
• 233⅓ g buttermilk
• 66⅔ ml milk
• ⅔ egg
• ⅛ tsp sugar
• salt
• pepper

• whisk
• large mixing bowl

For the batter, mix buckwheat flour, buttermilk, milk, and eggs in a large bowl and season with remaining sugar, salt, and pepper. Set aside to rest for approx. 10 min.

Step 4/4

• 4 slices ham
• oil for frying

• large non-stick frying pan
• ladle

Heat oil in a large non-stick frying pan set over medium heat. Ladle batter into pan and fry until golden brown for approx. 2 – 3 min., or until crêpe is cooked through. Sprinkle with some cheese and parsley over crêpe and top with ham. As soon as the cheese begins to melt, start to roll up the crêpe and remove from pan. Repeat with the reamining batter and filling ingredients. Mix salad with dressing and serve alongside the crêpes. Enjoy!

Enjoy your meal!