Name: Ham and cheese buckwheat crêpes with apple and watercress
Yield: 4
Ingredients: 500 ml milk (2 cups); 2 egg yolks; 20 gm melted butter, plus 40gm extra, diced; 100 gm buckwheat flour; 100 gm plain flour; 2 tbsp olive oil; 1½ tbsp apple cider vinegar; 1 tsp Dijon mustard, plus extra to serve; 200 gm Gruyère, coarsely grated; 200 gm thinly shaved ham; 1 pink lady apple, cut into matchsticks; 1½ cups (loosely packed) watercress sprigs

Ham and cheese buckwheat crêpes with apple and watercress

It doesn’t get much more French than savoury ham and cheese crêpes. We’ve added apple and watercress to help cut the richness of the cheese and ham.

It doesn’t get much more French than crêpes. We’ve added apple and watercress to help cut the richness of the cheese and ham.

Ingredients

500 ml milk (2 cups)

2 egg yolks

20 gm melted butter, plus 40gm extra, diced

100 gm buckwheat flour

100 gm plain flour

2 tbsp olive oil

1½ tbsp apple cider vinegar

1 tsp Dijon mustard, plus extra to serve

200 gm Gruyère, coarsely grated

200 gm thinly shaved ham

1 pink lady apple, cut into matchsticks

1½ cups (loosely packed) watercress sprigs

Method

Main

1.Whisk milk, egg yolks, melted butter and a pinch of salt in a large bowl. Sieve in flours, whisk to combine and refrigerate for 15 minutes to rest.

2.Preheat oven to 180C and line a tray with baking paper. Whisk oil, vinegar and mustard in a bowl and season to taste.

3.Heat a 10gm diced butter in a large non-stick frying pan or crêpe pan over medium heat. Add a small ladleful of pancake batter to pan and swirl to spread thinly, then cook, turning once, until browned (30 seconds to 1 minute each side). Sprinkle with a quarter of the cheese and a quarter of the ham, then fold twice to enclose and transfer to baking tray. Wipe out pan with paper towels and repeat with remaining butter, batter, cheese and ham. Bake crêpes until golden and cheese is melted (2-3 minutes).

4.Combine apple and watercress in a bowl and toss with dressing. Top crêpes with watercress salad and serve with extra Dijon mustard.

Styling by Alice Storey

Styling by Emma Knowles