Ham, cheese and spinach buckwheat crêpes

Name: Ham and cheese crêpe recipe - Ham, cheese and spinach buckwheat crêpes
Yield: Serves 6
Ingredients: 115g plain flour; 120g buckwheat flour; Pinch of salt; 2 medium eggs, beaten; 400ml milk; 2 tablespoons extra-virgin olive oil Sunflower oil, for greasing; 1kg young spinach, washed; 6 tablespoons extra-virgin olive oil; 4 medium onions, finely chopped; 240g slices lean, smoked ham; 225g cream cheese; Salt and freshly ground black pepper; 225g Taleggio cheese

These stuffed ham and cheese crêpes can be prepared the day before - and can be made without ham for vegetarians. You could serve them with a simple cherry-tomato salad, if you are not starting with the tomato soup

25 August 2020

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Laura Edwards

These stuffed crêpes can be prepared the day before - and can be made without ham for vegetarians. You could serve them with a simple cherry-tomato salad, if you are not starting with the tomato soup.

TO DRINK: This is a versatile dish which would suit white wines, including Chardonnay, and reds, such as the Beaujolais recommended with the chicken-liver salad, or a Pinot Noir - for example, New Zealand Majestic Peaks Pinot Noir 2008, £9.99, Majestic.

From the May 2010 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Laura Edwards; food preparation and styling by Puff Fairclough; wine recommendations by Joanna Simon; table styling by Alexander Breeze.

The Brunch Collection | Pancake Recipes

Recipe notes