Recipe for Baked Crepes with Grated Emmental Cheese

In a large mixing bowl, place the buckwheat flour and create a well in the center. Crack the egg into the well. Gradually pour water into the flour well while gently mixing. Whisk to incorporate air into the batter.

Let rest for at least 1 hour or more. After an hour, add water if the dough is too thick.

In the meantime, melt the butter in a small saucepan. Add the flour, mix, and cook for 2 minutes without coloring. Pour in the milk, whisking. Let cook until thickened.

Turn off the heat, add the 150g of grated Emmental cheese.

Mix and season (salt, pepper, and nutmeg). Set aside. Place a bit of fat in a hot pan. When the fat is well distributed, pour a ladle of batter into the bottom of the pan.

Spread the batter in the pan. Cook each pancake for 2 minutes on each side.

Place a spoonful of béchamel sauce in each crepe, add a slice of ham, then a handful of grated cheese, and then roll the crepes. Place them in a baking dish.

Cover with a few spoonfuls of béchamel and then add grated cheese.

To finish, place in a preheated oven at 220°C for 15-20 minutes. Monitor the cooking: the crepes should be well gratinated. Enjoy the crepes accompanied by a green salad.