Pancake filled with ham, egg and cheese

To prepare

Add the buckwheat flour, wheat flour, salt, whole egg, oil and water into a mixing bowl. Beat into a compact ball. Add 10 cl of milk, and beat until you have a smooth dough with no lumps remaining.

Gradually add the remaining milk.

Let the batter rest for at least 1 hour before cooking.

Cook the buckwheat pancakes on a crêpe maker preheated to 210 °C-230 °C. Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.

Add the filling onto the side of the buckwheat pancake that is lightest in colour. Start with the Gruyère and allow it to melt for a couple of seconds. Add the egg and spread the white using a spatula or brush. Add the slice of ham cut into 2 or 4. Once the egg white is cooked, fold over the edges of the pancake. Season with salt and pepper before serving.

Chef’s tips and suggestions :

For a truly indulgent result, melt some butter over the pancake before filling and add some between the pancake and the crêpe maker. Once the pancake is folded, you can brush some melted butter onto the folded over edges.