- 125g buckwheat flour
- 1/2 cup (125ml) milk
- 1 egg, plus extra 6 fried eggs
- 2 tsp sunflower oil
- 100g unsalted butter, chopped
- 1 cup (125g) coarsely grated Gruyere cheese (if you had a cheese platter, crumble up whatever is left over)
- 6 thin slices leftover ham
- Chosen leftover (choose 1 of either 2 corn cobs, 2 hard cheese rinds, 100g ham skin or 1/2 bunch herb stalks)
- 2 cups (500ml) milk
- 40g unsalted butter
- 2 tbs plain flour
- To make the buckwheat batter, combine flour with 1/2 tsp each salt flakes and freshly ground black pepper in a bowl. Whisk milk, egg, oil and 1 cup (250ml) water in a bowl until well combined. Gradually whisk wet ingredients into dry ingredients.
- For the leftovers bechamel, place chosen leftover and milk in a saucepan over high heat and bring to a simmer. Remove from the heat and stand for 10 minutes to infuse. Meanwhile, melt butter in another saucepan over medium-high heat. Add flour and cook, stirring constantly, for 2 minutes or until a sandy texture. Strain milk mixture into a jug, discarding solids. Gradually whisk milk mixture into butter mixture, then bring to a simmer and cook, stirring regularly, for 5 minutes or until thickened.
- Grease a 22cm crepe pan or non-stick frypan with a little of the butter. Add 1/3 cup (80ml) buckwheat batter, swirling the pan to cover base. Cook for 4 minutes or until bubbles form. Without flipping, spread with a thin layer of bechamel, scatter with some of the cheese and ham, and top with 1 egg. Use a spatula to fold in the edges to enclose slightly. Repeat with remaining batter and filling and eggs, and serve immediately