Crêpes Complètes — Savory Buckwheat-ish Crêpes

Ingredients

• Batter: 1 cup flour (half buckwheat if you have it) + 1 egg + 1¼ cups milk + pinch of salt + 1 tbsp melted butter
• 6 eggs, for the centers
• 1½ cups grated gruyère or emmental
• 6 slices ham (optional)
• Butter for the pan

Method

1. Whisk the batter smooth and thin; rest 15 minutes (crêpe batter sulks if rushed to the pan).
2. Swirl a thin crêpe in a buttered pan; cook 90 seconds until lacy and set.
3. Flip, then immediately build IN the pan: cheese ring, ham, and an egg cracked into the center.
4. Cover 2–3 minutes until the white sets on the molten cheese while the yolk stays sovereign.
5. The Breton fold: turn the four edges inward into a square frame showcasing the yolk. Slide out, repeat, serve at once. Brittany would insist on cider alongside; Brittany has good ideas.