Where to eat Skinny Pancake Lumberjack Crepe

Method

1. Make the batter: whisk both flours and salt in a large bowl. In a second bowl, whisk eggs, milk and melted butter. Pour the wet into the dry while whisking until completely smooth.
2. Strain through a fine sieve to remove any lumps, cover and rest in the fridge for at least 1 hour (this hydrates the flour for a tender crepe).
3. Heat a 25cm non-stick crepe pan or flat skillet over medium-high heat; brush very lightly with butter.
4. Pour in 80ml of batter, tilt the pan immediately in a swirling motion to thinly coat the bottom; pour any excess back into the bowl.
5. Cook 60 to 90 seconds until the edges lift and the underside is pale gold; flip with a thin spatula and cook 30 to 45 seconds more. Slide onto a plate and cover with a clean tea towel.
6. Repeat with the remaining batter, stacking the crepes; brush the pan with butter every two crepes.
7. To assemble each crepe: lay one crepe flat in the warm pan over very low heat. Scatter 25g cheddar over half the crepe, lay 2 slices of ham over the cheese. Sprinkle a pinch of black pepper.
8. Fold the crepe in half over the filling, then in half again into a quarter, allowing the cheese to melt for 30 seconds in the pan.
9. Plate immediately with a small dish of warm maple syrup on the side for drizzling (the canonical Skinny Pancake service). Add a small pat of butter, a few flakes of Maldon salt, and optionally a small handful of microgreens or thin apple slices for an at-home variant.