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Whisk together the buckwheat flour, plain flour, eggs, milk and salt
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Cover and leave overnight
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Heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper
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Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer
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Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so
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Remove to a warm plate and repeat
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Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven
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To serve, spread the crêpes with the soft cheese
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Spoon the fig conserve on top and spread evenly
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Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves
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Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes
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Chef's tip
If serving the crêpes warm, try adding a small, softly fried egg on top
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