Steps
- Whisk 80g of buckwheat flour, 1 medium egg, 250ml of milk, and 1 pinch of salt until smooth. Rest for 30 minutes.
- Preheat the oven to 400°F / 200°C and line baking sheets with parchment paper. Mix 2 teaspoons of Dijon mustard, ¼ cup of light cream, and 100g of grated Gruyère.
- Melt a little butter in a large nonstick skillet over medium heat. When foaming, add enough batter to thinly cover the pan, tilting it and pouring any excess back into the bowl.
- Cook until set on top and browned underneath. Flip and cook for 1-2 minutes, then take the pan off the heat.
- Spoon some cheese mixture into the center and make a well. Use 4 medium eggs and 100g of torn ham to fill the crêpes, cracking an egg into each well and adding some ham.
- Fold the edges inward into a square. Return to the heat for 30-60 seconds, then transfer to a baking sheet. Repeat with the remaining batter and fillings.
- Bake for 6-7 minutes, until the egg whites are set.