It doesn't get much more French than crêpes. We've added apple
and watercress to help cut the richness of the cheese and
500 ml (2 cups)milk2egg yolks20 gmmelted butter, plus 40gm extra, diced100 gmbuckwheat flour100 gmplain flour2 tbspolive oil1½ tbspapple cider vinegar1 tspDijon mustard, plus extra to serve200 gmGruyère, coarsely grated200 gmthinly shaved ham1pink lady apple, cut into matchsticks1½ cups(loosely packed) watercress sprigs
Whisk milk, egg yolks, melted butter and a pinch of salt in a large bowl. Sieve in flours, whisk to combine and refrigerate for 15 minutes to rest.
Preheat oven to 180C and line a tray with baking paper. Whisk oil, vinegar and mustard in a bowl and season to taste.
Heat a 10gm diced butter in a large non-stick frying pan or crêpe pan over medium heat. Add a small ladleful of pancake batter to pan and swirl to spread thinly, then cook, turning once, until browned (30 seconds to 1 minute each side). Sprinkle with a quarter of the cheese and a quarter of the ham, then fold twice to enclose and transfer to baking tray. Wipe out pan with paper towels and repeat with remaining butter, batter, cheese and ham. Bake crêpes until golden and cheese is melted (2-3 minutes).
Combine apple and watercress in a bowl and toss with dressing. Top crêpes with watercress salad and serve with extra Dijon mustard.