Instructions: 1. Heat a 9- or 10-inch crepe pan or skillet over moderately high heat.

Brush generously with melted butter. When butter sizzles, add 1/4 cup of Buckwheat Crepes batter and swirl to coat pan.

2. Into center of batter gently break one egg, keeping yolk whole. Cook just until white is set; yolk should remain runny. Top with 1/2 ounce ham and 1/2 ounce cheese. Gently fold sides of crepe in over cheese. Remove crepe to a warm plate with a spatula. Continue with remaining crepe batter and eggs.

Makes 8 filled crepes.

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