Spinach, Ham And Egg Crêpes - cooking recipe

Ingredients

250 g buckwheat flour
1 tsp coarse sea salt (or 1/2 tsp regular salt)
5 None eggs
125 ml semi-skimmed milk
2 tbsp oil
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
750 g spinach, roughly chopped and soaked in water
None None Pinch of grated nutmeg
4 tsp butter
4 slices cooked ham
150 g Gruyere, grated
30 g fresh chives, chopped
None None Cider, to serve

Preparation

Combine flour, sea salt and 1 egg in a large bowl. Gradually add milk and 1 2/3 cups water, stirring with a wooden spoon until smooth. Chill for 24 hours.
Heat oil in a saucepan and saute onion and garlic for 2 mins. Remove spinach from water then add to pan, cover and cook until wilted. Drain, season and add a pinch of nutmeg and set aside.
Remove batter from the fridge and stir. Melt 1 tsp butter in a 12 inch frying pan. Turn the heat up to high, add 1/4 of the batter and quickly spread thinly. Cook until golden brown.
Reduce heat and add 1/4 of the spinach, ham and cheese. Gently fold sides of crepe over filling, remove from pan and keep warm. Repeat 3 more times with remaining ingredients.
Meanwhile, fry remaining 4 eggs to your liking. Serve with crepes and sprinkle with chives. Serve with cider.