|170 g||buckwheat flour|
|250 g||Swiss cheese|
|120 g||mixed lettuce|
|6 tbsp||grapeseed oil|
|¾ tsp||sugar (divided)|
|oil for frying|
Grate cheese and wash and chop parsley. Set aside. Wash lettuce and add to large mixing bowl.
For the dressing, add grapeseed oil, mustard, vinegar, water, and some of the sugar to a small bowl and mix until well combined.
For the batter, mix buckwheat flour, buttermilk, milk, and eggs in a large bowl and season with remaining sugar, salt, and pepper. Set aside to rest for approx. 10 min.
Heat oil in a large non-stick frying pan set over medium heat. Ladle batter into pan and fry until golden brown for approx. 2 – 3 min., or until crêpe is cooked through. Sprinkle with some cheese and parsley over crêpe and top with ham. As soon as the cheese begins to melt, start to roll up the crêpe and remove from pan. Repeat with the reamining batter and filling ingredients. Mix salad with dressing and serve alongside the crêpes. Enjoy!