Savory Crepes

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour (if using), and salt. Make a well in the center and add the eggs. Gradually whisk in the milk and water until smooth. Stir in the melted butter. Cover and let rest in the refrigerator for at least 30 minutes or up to overnight.
2. Cook the crepes
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter evenly. Cook for 1-2 minutes until the bottom is light golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes as you go.
3. Prepare fillings
   If using eggs as filling, cook them sunny-side up or over-easy in a separate pan. Sauté any raw vegetables you plan to use. Have all fillings ready before assembling crepes.
4. Assemble savory crepes
   Lay a crepe on a flat surface. Sprinkle with grated cheese, add a slice of ham, and top with spinach and mushrooms. For an egg-filled crepe, place a cooked egg in the center. Fold the edges of the crepe over to form a square or triangle, leaving some of the filling visible in the center.
5. Heat filled crepes
   Return the filled crepe to the pan over medium-low heat. Cook for 1-2 minutes until the cheese melts and the crepe is heated through. Alternatively, place filled crepes on a baking sheet and warm in a 350°F (175°C) oven for 5 minutes.
6. Serve
   Transfer warm crepes to plates and serve immediately. Garnish with fresh herbs if desired and accompany with a simple green salad for a complete meal.