Buckwheat crepe with endive, ham, and comté cheese

• In a large bowl, combine the flours and salt. Make a well in the center, and add the egg. Starting from the center, whisk ingredients together while adding the water in a thin stream. Let sit in a cool place for a few hours or overnight.
• Just before cooking, add the melted butter and stir well.
• Brush the surface of the crepe pan with butter, then heat pan over high heat.
• Pour a scoop of batter onto the pan. Cook for one minute. Using a spatula, turn the crepe and cook for 20 seconds more, then remove from heat.
• Prepare your crepes in advance, and add the filling just before serving.

Filling:

• Wash and slice the endive, then lightly sauté in a frying pan with butter. Season.
• To prepare the sauce: Melt butter in a saucepan. Add the flour and cook, stirring, for several minutes. Add milk and bring to a boil, stirring constantly. Season.
• Place one crepe on crepe pan and top with one slice of ham. Spread on a spoonful of sauce and some cooked endive, and top with grated comté. Cook for one or two minutes, then fold in the sides of the crepe. Serve immediately.