Ham and Cheese Buckwheat Crepes
1 cup (150g) buckwheat flour
1/3 cup (50g) plain flour
2 cups (500ml) milk
40g unsalted butter
4 onions, thinly sliced
2 tablespoons of thyme leaves
3 cups (210g) baby spinach leaves
Sunflower oil to brush
100g cheese, grated
400g ham, shredded
- Place both flours, eggs and milk in a large bowl and whisk until smooth.
- Cover with plastic wrap, then refrigerate overnight
- The next day, remove batter from the fridge and set aside for 1 hour to bring to room temperature.
- Meanwhile, heat a large saucepan over medium heat. Add butter, onions and thyme, reduce heat to low, then cover and cook, stirring regularly, for 40 minutes or until the onions are soft and light brown in colour, but not burnt.
- Increase heat to high, add cider and allow to boil for 4 minutes, then fold in spinach and cook for 1 minute or until wilted. Season and remove from heat and set aside.
- Heat a large frypan over medium heat. Brush pan with oil, spoon a small ladleful of batter into the centre and swirl the pan around to evenly coast the base, cook for 1 minute, then flip and cook for a further 30 seconds or until golden.
- Transfer to a plate and spoon over warm onions, scatter over cheese, allowing it to melt slightly, then top with some ham. Keep warm. Repeat with remaining batter and ingredients to make 12 crepes.