Crepes with Ham and Cheese

2/3 cup buckwheat flour

 1/3 cup unbleached all-purpose flour

  1 tablespoon sugar

1/4 teaspoon kosher salt

4 tablespoons unsalted butter, melted and cooled slightly, plus extra for cooking  

2 cups milk

2 large eggs

1 tablespoon mayonnaise

1/2 teaspoon Dijon mustard

 1/2 pound sliced Swiss cheese

1 pound sliced ham

 

• 1
  In a large bowl, whisk both flours, sugar and salt together.
• 2
  In a small bowl, whisk the butter, milk and eggs together, then whisk into the dry ingredients until well combined. The batter will be thin.
• 3
  Refrigerate for at least an hour to let the liquid fully hydrate the flour. (The batter can be refrigerated overnight for morning crêpes; let it sit it on the counter for at least 15 minutes in the morning to warm up slightly before cooking.)
• 4
  Stir the mayonnaise and mustard together.
• 5
  Melt a dab of butter in a crêpe pan or nonstick skillet over medium heat.
• 6
  Add 1/2 cup batter to the pan, swirling to cover thinly but evenly. Cook until the edges of the crepe turn golden brown, then loosen with a spatula and flip.
• 7
  Layer two slices of cheese, a thin swipe of the Dijon mayo, and two slices of ham down the center of the crêpe, and cook until the cheese melts.
• 8
  Roll the crêpe into thirds to make a loose cylinder, then remove from the pan and serve.