Put the flour into a mixing bowl, dissolve with the whole eggs then, little by little, add the milk, the water, 1 tablespoon of oil and the salt. Mix thoroughly until the batter is soft and a little thicker than the usual crÉpe batter. Cover the bowl with a cloth, leave for 2 hours to settle. Heat the crÉpe pan or the frying pan, grease with a cloth rolled around a wooden spoon and dipped in oil. Pour a small ladleful of batter, spread with a wooden spatula, following a circular movement. Turn the crÉpe after 30 secondes. Break an egg over half of the crÉpe, spreading the egg white a little. Sprinkle with grated GruyÅre cheese and cook slowly. Keep in the crÉpe pan for a few seconds more. As soon as the egg hardens, fold the other half of the crÉpe and serve.
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Batter:
1 2/3 cups buckwheat flour
3 eggs
1 cup milk
1 cup water
oil, pinch salt
Filling:
15 eggs
3 1/2 oz GruyÅre cheese, grated
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30
mn
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5
mn
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Serve these crÉpes with a chilled extra dry cider.
