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1
For the caramelized onions: Melt the butter in a medium saute pan over medium heat.
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2
Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes.
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3
Stir in a few tablespoons of vinegar and cook for 1 minute longer.
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4
Add the thyme and season with salt and pepper.
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5
For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth.
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6
Cover and refrigerate for 2 hours and up to 8 hours.
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7
The longer it sits, the more tender the crepes.
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8
Preheat the oven to 350 degrees F.
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9
Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle.
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10
Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges.
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11
Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes.
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12
Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more.
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13
Transfer to a plate and cover.
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14
Repeat with more butter as needed and the remaining batter.
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15
For assembling the crepes: Return a crepe to the warm pan.
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16
Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface.
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17
Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese.
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18
Serve.
