Spread the crêpes with the soft cheese. Spoon the fig conserve on top and spread evenly.
Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves.
Roll or fold crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.
To make a buckwheat batter simply whisk together 160g buckwheat flour, 65g plain flour, 2 eggs, 600ml milk and a large pinch of salt. Cover and leave overnight before making crêpes in the usual way.
For the Classic French Crêpe recipe, click here