Buckwheat Crepes Cordon Bleu with Thyme Crumbs

Buckwheat crepes

1. Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 3 eggs and the water. Now mix everything well with the hand mixer and then add enough milk to make a nice, thin batter – it should really be much more fluid than a normal pancake batter.
2. Then let the dough rest for a good hour and, if necessary, stir in some milk again, as the flour can swell again during that hour.
3. Now put a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
4. When the dough is well thickened, turn the galette over and fry again for about 1 minute from the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough. Bake a total of 4 crepes.

Crumbs

1. Put the softened butter together with the honey, mustard, lime juice and breadcrumbs in a bowl and work with a fork to a crumbly dough, season with salt and pepper.
2. Pluck the thyme leaves, finely chop and mix with the batter.

completion

1. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
2. Now cover half of the crepes with a slice of boiled ham. Spread the cheese on top, now fold the crepes in the middle and then fold them again so that a triangle is formed. Place the crepes on the baking sheet, sprinkle with the breadcrumbs and bake on the middle rack for 15 minutes.