Buckwheat crêpe with egg, ham and gruyère

Ingredients

For 1 serving

• Buckwheat flour40 g
• Eggs1
• Cooked ham30 g
• Gruyère15 g
• Butter3 g
• Saltto taste

Contains: lactose, eggs

Method

1. Put the buckwheat flour in a bowl with a pinch of salt and add cold water a little at a time, whisking, until the batter is smooth, lump-free and runny like single cream.
2. Grate the Gruyère and cut the ham into strips.
3. Melt the butter in a large non-stick pan over medium heat, pour in the batter and swirl the pan to spread it into a thin disc; cook for 2 minutes until the edges lift and the underside is golden, then flip it.
4. Lower the heat to medium-low, crack the egg into the centre, scatter the ham and Gruyère around it and fold the edges of the crêpe inwards into a square, leaving the yolk uncovered.
5. Cover and cook for 3 minutes, until the white is set, the yolk still soft and the cheese melted; serve straight away.