1 1/2 cups milk
1 cup gluten-free buckwheat flour
3 eggs
2 tablespoons (1/4 stick) butter, melted, plus more for the pan
1/4 teaspoon salt
1 cup shredded Swiss cheese
10–20 pieces thinly sliced ham

Cook’s tip Crepes cook quickly, so keep an eye on the heat level and reduce as needed if the crepe is cooking before you can spread the batter around the pan.

1. In a large bowl, whisk together milk, buckwheat flour, eggs, melted butter and salt until smooth. Cover and place in the refrigerator to chill for at least 30 minutes and as long as overnight.

2. When ready to cook, place a nonstick frying pan over medium heat. Add a small amount of butter to the pan.

3. Whisk the crepe batter again and pour a small amount of batter into the pan, just enough to thinly cover the bottom. Quickly swirl the pan to coat the pan with an even layer.

4. Cook 1–2 minutes, then loosen the edge with a thin spatula and carefully flip the crepe over. Cook 1–2 minutes more, then transfer to a plate. Repeat with remaining batter.

5. To fill, return a crepe to the pan. Sprinkle on a small amount of cheese, then place 1–2 slices of ham and sprinkle with more cheese. Cook until warmed through and cheese is melted, then fold over edges toward the middle to form a packet. Serve topped with fresh herbs or a fried egg.

Serves 10.