Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg)

Corinne Sirhenry often tops her version of this crepe (which is wider in diameter than our home-style version) with thin slices of French andouille, a smoked pork sausage that is a distant cousin to the spicy Cajun andouille readily available in the U.S. Sirhenry uses only egg yolks in this delectable combination of ham, cheese, and egg: in the time it took for a whole egg to cook, the crepe would be dried out.