Buckwheat Crêpes - cooking recipe

Ingredients

1 1/4 cups buckwheat flour, sifted
1 1/4 cups all-purpose flour, sifted
1 1/3 cups low-fat milk
1 1/4 cups low-fat ricotta
4 large eggs
4 None slices salt- and fat-reduced ham

Preparation

Combine flours in a large bowl. Make a well in center and pour in half of milk. Stir until a thick paste forms. Stir in remaining milk. Set aside for 30 minutes.
Add 2/3 cup water and 1/2 cup plus 2 tbsp of the ricotta to batter and mix well. Spray a heavy-bottomed skillet or crepe pan with cooking oil and heat on medium. Pour 1/3 cup of batter into pan, swirling to cover base. Cook for 1 minute, until small bubbles appear.
Top pancake with 1/4 of remaining ricotta. Carefully crack an egg onto center and spread over pancake with a spatula. Top with a slice of ham and cook for 1 minute. Fold pancake to enclose filling and slide onto a plate. Repeat with remaining ingredients. Cut into wedges and serve.