Buckwheat Crepes

Put the milk, melted 1 tbl butter, 2 eggs, the buckwheat flour, all-purpose flour and 1 ¹⁄₂ tsp salt in the jar of a blender or food processor and process for 30 seconds, until smooth. Refrigerate in the covered jar for at least 3 hours or up to 24 hours. Before making the crepes, add ¹⁄₃-cup water and blend until smooth, again.

Preheat the oven to 350 degrees. Arrange three racks evenly spaced in the oven.

Heat a 9-inch nonstick crepe pan over medium heat, add 1 tsp of butter and swirl it with a paper towel. Pour a full ¹⁄₃-cup measuring cup of batter into the pan and swirl it to distribute the batter evenly. Cook the crepe on one side only for 1 ¹⁄₂ to 2 minutes, until it's cooked through and doesn't stick to the pan. Transfer the crepe to a sheet pan lined with parchment paper. Make 5 more crepes with the remaining batter and butter to keep the crepes from sticking to the pan and place 2 crepes on each of the three sheet pans lined with parchment paper. Place one slice of ham on each crepe and sprinkle each with ¹⁄₂ cup of Gruyere.

To fry the eggs, heat a medium saute pan over medium-low heat, and add 1 tbl of butter. When the butter is sizzling, carefully add 3 of the eggs without breaking the yolks and fry them for 4 to 6 minutes, until the whites are almost done but the yolks are still runny. Place one egg, sunny side up at 12 o'clock on each crepe and repeat with 1 tbl of butter and the remaining 3 eggs. Sprinkle the eggs generously with salt and pepper and bake the crepes for 5 minutes, until the cheese melts. While the cheese is hot, fold the sides of each crepe towards the middle, overlapping like a letter, pressing lightly, with the egg yolk visible. Drizzle each crepe with the creme fraiche mixture, sprinkle with salt and serve hot.