Buckwheat pancakes with ham, Gruyere cheese and caramelized onions

Ingredients:

Caramelized onions

• 2 tablespoons butter
• 2 large white onions, halved and thinly sliced
• A pinch of sugar
• 3 tbsp red wine sauce
• Chopped thyme
• Salt and ground black pepper

Buckwheat pancakes

• 1 cup of milk
• 1/2 cup wheat flour
• 1/2 cup buckwheat flour
• 2 tbsp. canola oil
• 1/4 tsp fine sea salt
• 1/8 tsp ground black pepper
• 3 large eggs
• Clarified butter
• 230 gr. grated Gruyère cheese
• 12 to 16 slices Black Forest ham

Preparation:

1. To caramelize the onions: Melt the butter in a frying pan with a half-covered lid over medium heat. Add the onion and sugar and cook, stirring occasionally, over low heat until caramelized, about 30 minutes. Then add a few tablespoons of vinegar and let it simmer for another minute. Add the thyme, salt, and pepper.
2. For buckwheat pancakes: Combine milk, 3/4 cup water, flour and buckwheat flour mixture, butter, salt, pepper, and eggs in a blender and blend until smooth. Cover and refrigerate for 2 to 8 hours. The longer the batter sits in the refrigerator, the more tender the pancakes will be.
3. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a crepe pan or 8-10 inch (20-25 cm) griddle with a little melted butter and cook over medium heat until sizzling. Raise the pan at a slight angle and pour 1/4 cup of batter into the center of the pan, tilting it so that the batter spreads to the edges. Return the pan to the heat and cook until the bottom of the crepe is golden brown, 1-2 minutes. Using a spatula, flip the crepe and cook the other side until golden brown, another 1-2 minutes. Transfer to a plate and cover. Repeat with additional butter and the remaining batter.
4. To serve pancakes: Return the pancake to the warm skillet. Spread some caramelized onions over the surface, sprinkle some grated cheese on top, cut off a piece of ham, and place it on top. Fold the pancake in half, then fold it again to form a triangle, and heat until the cheese melts. Serve the buckwheat pancakes with ham.