These nutty buckwheat crepes are spread with salted butter and freshly ground pepper, and then finished with a slice of smoked ham. Folding a crepe twice creates an artful look that's ideal for thin, even fillings.
Martha Stewart Living, February 2009
Spread salted butter on a small crepe,
preferably buckwheat. Sprinkle with
freshly ground pepper. Arrange a thin
slice of smoked ham on top. Fold crepe
in half, then in half again. Repeat to
make more crepes. Serve immediately.