Serves: 4

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


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