AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||For buckwheat crêpes, process ingredients and 1 tsp sea salt in a food processor until smooth and combined, transfer to a jug, cover and refrigerate overnight to rest. Brush a 25cm-diameter crêpe pan with a little melted butter. Stir crêpe mixture, pour 2-3 tbsp into pan, swirling quickly to thinly coat base, and cook, turning once, until browned on each side (30 seconds-1 minute each side). Transfer to a plate lined with baking paper and repeat with remaining butter and batter, wiping out pan with absorbent paper between crêpes (stir batter occasionally and thin with a little extra milk to a pourable consistency when required, as batter will thicken while standing). Store crêpes between layers of baking paper covered with plastic wrap until required.|
|02||Combine Gruyère, crème fraîche, mustard and herbs in a bowl and season to taste. Working with one crêpe at a time, place crêpe on a work surface, spread with Gruyère mixture, scatter with ham, then fold into quarters and place in a baking dish brushed with melted butter. Repeat with remaining crêpes, overlapping crêpes in dish. Cover with plastic wrap and refrigerate until required.|
|03||Preheat oven to 200C. Spread tomatoes on an oven tray, drizzle with oil and vinegar, scatter with thyme and season to taste. Roast until skins split (10-15 minutes) and keep warm.|
|04||Drizzle crêpes with melted butter, scatter with remaining Gruyère, cover with foil and bake until bubbling and warmed through (8-10 minutes). Serve warm, scattered with roast tomatoes and extra herbs.|
NORMANDY CIDER. , suggested by MAX ALLEN