Ingredients:

For Crepes:
2 eggs
1/4  cup Buckwheat flour
1/4 cup White Flour
1/4  cup milk (non fat or low)
1/2 cup water
1/2 teaspoon salt

Filling:
2 oz Gruyère cheese
4 oz bacon or ham
2 eggs

Oil or butter for cooking the crepes

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Directions:

1. Mix all ingredients very well and let sit for the last bits of flour to dissolve, while you get your other ingredients together.

2.I am using a large 12 inch paella pan. You can use a non stick skillet. You need to get it medium high as you want it to get crispy. Add the oil or butter. Watch your temperature if you are using butter, you may want to heat on medium then turn up the heat as your cooking.

Ladle in half of the mix and tilt pan to till you get a thin coating all the way around the pan and even up the side of the pan. Cook on one side till lightly browned. Add the gruyere and bacon and crack the egg on top.

Alternatively you can cook the egg in a skillet first, or even cook it half way to give it a head start.

Fold in the sides to make a square with the egg exposed.

Place the pan under the broiler to cook the egg to your desired doneness. Traditionally you will get a runny egg in France, and this acts as the sauce for the Gallete.