Cheese, ham and fig crêpes recipe

Ingredients

• 225 g soft, fresh goats' cheese
• 6 tbsp fig conserve or jam
• 8 thin slices Bayonne ham
• 125 g Comté cheese, coarsely grated
• 4 sweet pickled onions or cornichons, finely sliced
• 50 g soft leaves such as baby spinach, rocket or pea shoots
• 160 g buckwheat flour
• 65 g plain flour
• 2 eggs
• 600 ml milk
• 1 large pinch of salt