Try this delicious recipe from Bonne Maman. The toasted cheese, smoky ham and the subtle sweetness of fig are a perfect marriage on top of a buckwheat French crêpe, guaranteed to impress friends and family.
- 160g buckwheat flour
- 65g plain flour
- 2 eggs
- 600ml milk
- 1 large pinch of salt
- 225g soft, fresh goat’s cheese
- 6 tbsp Bonne Maman Fig Conserve
- 8 thin slices Bayonne ham
- 125g Comté cheese, coarsely grated
- 4 sweet pickled onions or cornichons finely sliced
- 50g soft leaves such as baby spinach, rocket or pea shoots
- 1 tsp melted butter
1Whisk together the buckwheat flour, plain flour, eggs, milk and salt.
2Cover and leave overnight.
3Heat 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.
4Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer.
5Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so.
6Remove to a warm plate and repeat.
7Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
8To serve, spread the crêpes with the soft cheese.
9Spoon the fig conserve on top and spread evenly.
10Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.
11Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.
If serving the crêpes warm, try adding a small, softly fried egg on top