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
- 500 ml milk (2 cups)
- 110 gm plain flour (¾ cup)
- 100 gm buckwheat flour
- 100 gm butter, melted and cooled
- 3 eggs
- 1For 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.
- 2Combine 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.
- 3Preheat 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.
- 4Drizzle 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
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