• 150g buckwheat flour
  • 100g plain flour
  • 7g kosher salt
  • 1 large egg
  • 300ml whole milk
  • 325ml water
  • Unsalted butter, for cooking
  • 30g butter
  • 3 tbsp plain flour
  • 500ml milk
  • 100g gruyère
  • 125g lightly steamed spinach
  • 150g shredded ham
  • 200g grated gruyère
  • 4 eggs


  1. Whisk together the flours and salt before slowly adding the egg, then milk and water, until you have a smooth batter. Let rest for 30 minutes before using.
  2. Heat your crepe or galette pan (or large frying pan) and add a knob of butter until it is browning and starting to smoke. Ladle a spoonful of batter onto the pan and quickly spread it around the pan.
  3. When the crepe is starting to look cooked on the top (don’t flip it over!) add a layer of grated cheese, then a big spoonful of the ham and spinach béchamel. Fold the pancake in on itself to make a parcel, then remove to a tray and repeat - until you have 4 parcels.
  4. Spoon the remaining plain béchamel on top of each parcel and bake or grill until the gruyère is bubbling and starting to brown.
  5. Serve, with a crispy fried egg on top.