Method

• Preheat the oven to 180 degrees
• Make the crepe batter an hour ahead of time (or overnight if you are super organised)
• Melt the coconut oil and whisk together with the eggs and milk
• Whisk in the rice and buckwheat flours
• Grate the cheese and set aside
• Slice the ham and set aside
• To make the sauce, chop the onion and garlic and sautee in a pot with some olive oil on a moderate heat until softened
• Add the chopped tomatoes, chilli flakes and oregano
• Simmer the sauce until it is a nice thick consistency
• Season with salt and pepper to taste
• Warm a fry pan on a moderate heat, lightly oil (remove excess with a paper towel)
• Add some of the crepe mix to the pan, carefully swirling it around so it evenly covers the base of the pan in a thin layer
• Cook until it is set and then carefully flip over
• Continue to cook for a few minutes before turning on to a plate and continuing the process until all of the crepe mix is cooked
• Once all of the crepes are made, fill them with the ham and grated cheese
• Fold in the edges and roll up to make little parcels
• Place on a flat tray and bake for 5-10 minutes until the cheese is melted
• Serve straight away with the tomato sauce