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1
In a medium bowl, whisk the buckwheat and all-purpose flour with 1 teaspoon of salt.
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2
Add the water and egg and whisk until smooth.
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3
Cover the batter and let stand at room temperature for 30 minutes.
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4
Preheat the oven to 400.
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5
Heat a 10-inch cast-iron skillet over moderate heat until hot, about 4 minutes.
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6
Alternatively, heat a 10-inch nonstick skillet.
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7
Soak a paper towel with vegetable oil and carefully rub a thin film of oil in the skillet.
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8
Pour in 1/3 cup of the crepe batter and swirl the skillet to distribute it evenly over the bottom.
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9
Cook over moderately high heat until the crepe is lightly browned on the bottom and the edge begins to curl, about 2 minutes.
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10
With a spatula, carefully flip the crepe and cook on the second side for about 1 minute.
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11
Transfer the crepe to a baking sheet.
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12
Repeat with the remaining batter to make 3 more crepes.
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13
Working on the baking sheet, fold the crepes in half and then in half again to make triangles.
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14
Tuck the meat and cheese slices into the folds and bake the crepes for about 4 minutes, until the cheese is melted.
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15
Open the crepes and tuck a handful of arugula leaves in the center of each one.
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16
Drizzle with olive oil and season with salt and pepper.
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17
Close the crepes and serve right away.
