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

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread salted butter on a small crepe,preferably buckwheat. Sprinkle withfreshly ground pepper. Arrange a thinslice of smoked ham on top. Fold crepein half, then in half again. Repeat tomake more crepes. Serve immediately.

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