Crêpe batter for 8 crêpes:

100g buckwheat
2 cups filtered cold water
1 tbsp olive oil
3g salt

Simply mix all ingredients and pass through a sieve pressing down all lumps through it.

Crêpe Complète recipe:

2 oz crêpe batter
1tsp unsalted butter
1 egg
1oz grated Comté or Swiss cheese
1.5oz slice of ham
Pinch of fine sea salt
1 tsp crème fraîche
1tsp freshly squeezed lemon juice
1tsp chopped parsley

Pour slowly the 2oz of batter in a hot nonstick pan for crêpe. You won’t tilt the pan as you would do with a regular crêpe batter but instead, your ladle moves as you try to pour evenly on the surface of the pan.
Let the crêpe cook for 2 full minutes then flip and cook another 2 minutes on medium heat.
At that point slip the butter under the crêpe and crack the egg on the edge of the crêpe. Let it cook until the egg white is halfway cooked.
Add the cheese and let it melt. Lower your fire if necessary, meaning if you see the crêpe getting too crispy.
Add a pinch of salt and the slice of ham.
When the egg white is fully cooked flip both sides of the crêpe over the ham letting you see the egg yolk.

Serve with the crème fraîche over the crêpe, the lemon juice, and the parsley.

BON APPÉTIT!