Whilst I do love sweet pancake toppings... I have to admit I am more of a savoury girl at heart. My favourite fillings are of course cheese and ham, and I can definitely see why the French refer to the filling combination in this recipe as a Crêpe Complète, the complete crêpe, because it contains my fave cheese and ham, topped with a runny fried egg.
The pancake batter here uses buckwheat flour, which is a lovely, brown-tinged, naturally gluten free flour. It has a very savoury, almost nutty flavour, which I love with this filling combination. Technically, using this flour means this is in fact not a crêpe or indeed a pancake, but instead a galette.
Feel free to change it up and add whatever fillings you like - wilted spinach and a blob of crème fraiche works really well, caramelised onions and goats cheese, or even seafood. Let me know if you make it!