Savory buckwheat crepes (galette bretonne) with egg, ham and cheese

Mix buckwheat flour, all-purpose flour, salt, a dash of sugar, water, milk, eggs, melted butter and oil into a batter; buckwheat has no gluten, so there should be no lumps.

Cover and refrigerate the batter for two hours before cooking, best overnight.

Make a white roux: cook flour and butter for about two minutes.

Add lukewarm milk, bring to a boil and cook for 2 minutes, whisking constantly; season with salt, pepper and nutmeg.

Stir in cheese and crème fraîche; with cheese the bechamel becomes a Mornay sauce.

Rinse the mushrooms, trim the stems and slice; mince shallots and garlic; wash and chop parsley.

Saute the mushrooms in a hot pan with olive oil and butter for 5 minutes on high heat.

Add the shallots and garlic, season with salt and pepper, and saute 10 minutes more.

Deglaze with a dash of white wine or lemon juice; add the parsley.

Blanch greens that can be folded, such as collard greens or Swiss chard, for the vegetarian crepe.

Bake thin-sliced prosciutto in the oven for 20 minutes to make prosciutto chips.

Cook each crepe in a hot, lightly oiled pan; after a minute or so, when the edges are ready, do not flip.

Lower the heat; add Comté cheese, then egg white, then ham, then the egg yolk; season with fleur de sel and pepper.

Fold the crepe leaving the centre open; garnish with dill and prosciutto chips.

Variation: mushroom, collard greens and bechamel crepe - cheese, bechamel, sauteed mushrooms and greens, folded and garnished with extra mushrooms and prosciutto chips if desired.

Variation: smoked salmon and ricotta crepe.