• Whisk the eggs in a bowl, then add the buckwheat flour and stir to remove any lump. Add the milk, the melted butter and a pinch of salt.
• Heat a non-stick pan and pour a spoonful of batter. Swirl the pan, when the crêpe is golden on one side flip it and brown also on the other side. Keep doing this until you finish your batter.

Make the filling

• Heat a cast iron skillet and grill the sliced eggplant, tomatoes and spring onions, cut instead into four wedges.
• Mix the basil pesto with the olive oil and drizzle over the grilled vegetables.
• Heat some olive oil in a pan to fry the eggs. Add the slices of scamorza at the end to let hem melt slightly.
• Now you're ready to garnish each crêpe with a fried egg, a slice of roasted ham and the grilled vegetables. Have fun!