• Whisk together the buckwheat flour, plain flour, eggs, milk and salt

• Cover and leave overnight

• 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

• Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer

• Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so

• Remove to a warm plate and repeat

• Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven

• To serve, spread the crêpes with the soft cheese

• Spoon the fig conserve on top and spread evenly

• Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves

• Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes

Chef's tip

If serving the crêpes warm, try adding a small, softly fried egg on top