Buckwheat Crpes with Ham and Cheese

Casey Barber

Ingredients

2/3 cup buckwheat flour		2 large eggs
1/3 cup unbleached all-purpose flour		1 tablespoon mayonnaise
1 tablespoon sugar		1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt		1/2 pound sliced Swiss cheese
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for cooking		1 pound sliced ham
2 cups milk

Prep: 10 min Total:

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1
In a large bowl, whisk both flours, sugar and salt together.
2
In a small bowl, whisk the butter, milk and eggs together, then whisk into the dry ingredients until well combined. The batter will be thin.
3
Refrigerate for at least an hour to let the liquid fully hydrate the flour. (The batter can be refrigerated overnight for morning crêpes; let it sit it on the counter for at least 15 minutes in the morning to warm up slightly before cooking.)
4
Stir the mayonnaise and mustard together.
5
Melt a dab of butter in a crêpe pan or nonstick skillet over medium heat.
6
Add 1/2 cup batter to the pan, swirling to cover thinly but evenly. Cook until the edges of the crepe turn golden brown, then loosen with a spatula and flip.
7
Layer two slices of cheese, a thin swipe of the Dijon mayo, and two slices of ham down the center of the crêpe, and cook until the cheese melts.
8
Roll the crêpe into thirds to make a loose cylinder, then remove from the pan and serve.

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