1. Crêpes - part one: At least 3 hours before making the crepes, whisk egg, milk, oil and sugar together til frothy.
2. Add buckwheat and salt and whisk well til it is the consistancy of very heavy cream porridge. If it is too dry, add a bit more milk. If it seems too thin, add buckwheat.
3. Cover the bowl with plastic wrap and let the batter rest in refrigerator for at least 3 hours (preferably overnight)
4. Crêpes - part two: Heat a little butter at medium heat in a heavy steel shallow frypan (we use a tava - Indian flatbread pan)
5. Flick some water at the pan. If it evaporates immediately, the pan is too hot. If it beads and sits there, the pan is too cool. If it beads and bounces, the pan is at the right heat.
6. Ladle some batter onto the frypan. Tilt the pan back and forth to evenly distribute the batter in a thinish coating over the pan. Cook for about 3 or 4 minutes per side.
7. Put the finished crêpe on a serviette covered warm plate. Cover with a lid. Continue making crêpes until the batter is finished. (makes about eight 8-inch in diameter crêpes.

1. Filling: Wash spinach well. Parboil in boiling salted water for 1 or 2 minutes. Drain and let cool.
2. Squeeze the spinach out well with your hands. Set aside.
3. Put a good shot of oil in a large cast iron pan. Sauté onions and mushrooms.
4. When the onions are translucent, add the ham and fry some more.
5. Add flour and stir into the oil.
6. Add milk slowly, stirring with a wooden spoon. Keep stirring til smooth and thickened.
7. Add cognac, nutmeg, salt and pepper and spinach balls. Stir to warm.

1. Assembly: Lay 3 crêpes over a plate in a cloverleaf pattern with half of each crêpe hanging over the edge of the plate.
2. Sprinkle some gruyere (or any good Swiss cheese) into the center of the plate. Ladle filling over cheese.
3. Fold the crêpes over the filling, leaving a small hole in the center to allow the ham/spinach filling to show.

Serve with sparkling dry apple cider.