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Ham and Gruyère buckwheat crêpes

Recipe for ham and Gruyère buckwheat crêpes.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 40 mins cooking plus resting
  • Serves 10
  • Print
Ham and Gruyère buckwheat crêpes
You'll need to begin this recipe a day ahead.


  • 300 gm coarsely grated Gruyère, plus extra to serve
  • 200 gm crème fraîche
  • 2 tsp Dijon mustard
  • 2 tbsp coarsely chopped flat-leaf parsley and chervil, plus extra to serve
  • 12 slices leg ham off the bone, coarsely torn
  • 500 gm cherry tomatoes, on the vine
  • 1½ tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp thyme
  • For brushing and drizzling: melted butter
Buckwheat crêpes
  • 500 ml milk (2 cups)
  • 110 gm plain flour (¾ cup)
  • 100 gm buckwheat flour
  • 100 gm butter, melted and cooled
  • 3 eggs


  • 1
    For buckwheat crêpes, process ingredients and 1 tsp sea salt in a food processor until smooth and combined, transfer to a jug, cover and refrigerate overnight to rest. Brush a 25cm-diameter crêpe pan with a little melted butter. Stir crêpe mixture, pour 2-3 tbsp into pan, swirling quickly to thinly coat base, and cook, turning once, until browned on each side (30 seconds-1 minute each side). Transfer to a plate lined with baking paper and repeat with remaining butter and batter, wiping out pan with absorbent paper between crêpes (stir batter occasionally and thin with a little extra milk to a pourable consistency when required, as batter will thicken while standing). Store crêpes between layers of baking paper covered with plastic wrap until required.
  • 2
    Combine Gruyère, crème fraîche, mustard and herbs in a bowl and season to taste. Working with one crêpe at a time, place crêpe on a work surface, spread with Gruyère mixture, scatter with ham, then fold into quarters and place in a baking dish brushed with melted butter. Repeat with remaining crêpes, overlapping crêpes in dish. Cover with plastic wrap and refrigerate until required.
  • 3
    Preheat oven to 200C. Spread tomatoes on an oven tray, drizzle with oil and vinegar, scatter with thyme and season to taste. Roast until skins split (10-15 minutes) and keep warm.
  • 4
    Drizzle crêpes with melted butter, scatter with remaining Gruyère, cover with foil and bake until bubbling and warmed through (8-10 minutes). Serve warm, scattered with roast tomatoes and extra herbs.


Drink Suggestion: Normandy cider. Drink suggestion by Max Allen