Spinach, Ham And Egg Crêpes

• 250 g buckwheat flour
• 1 tsp coarse sea salt (or 1/2 tsp regular salt)
• 5 None eggs
• 125 ml semi-skimmed milk
• 2 tbsp oil
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 750 g spinach, roughly chopped and soaked in water
• None None Pinch of grated nutmeg
• 4 tsp butter
• 4 slices cooked ham
• 150 g Gruyere, grated
• 30 g fresh chives, chopped
• None None Cider, to serve

1. Combine flour, sea salt and 1 egg in a large bowl. Gradually add milk and 1 2/3 cups water, stirring with a wooden spoon until smooth. Chill for 24 hours.
2. Heat oil in a saucepan and saute onion and garlic for 2 mins. Remove spinach from water then add to pan, cover and cook until wilted. Drain, season and add a pinch of nutmeg and set aside.
3. Remove batter from the fridge and stir. Melt 1 tsp butter in a 12 inch frying pan. Turn the heat up to high, add 1/4 of the batter and quickly spread thinly. Cook until golden brown.
4. Reduce heat and add 1/4 of the spinach, ham and cheese. Gently fold sides of crepe over filling, remove from pan and keep warm. Repeat 3 more times with remaining ingredients.
5. Meanwhile, fry remaining 4 eggs to your liking. Serve with crepes and sprinkle with chives. Serve with cider.

flour, salt, eggs, milk, oil, onion, clove garlic, spinach, nutmeg, butter, ham, gruyuere, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/19622 (may not work)