To make the crepes, whisk together eggs and milk in a large bowl until combined. Whisk in flour, salt, pepper and nutmeg until you have a smooth batter. Cover and refrigerate for at least 2 hours (or overnight).
When you’re ready to eat, heat a tablespoon of olive oil or butter in a large skillet over a medium heat.
Give the batter a quick whisk and spoon half of it into the pan, roll around to cover the whole pan and cook until browned (about a minute). Carefully flip the crepe. On the top, quickly sprinkle cheese and ham on half of the pancake so that it melts while the underside is cooking.
When the crepe is cooked all the way through, fold the untopped half over the topping and then fold the pancake again into quarters. Serve with a green salad.
Buckwheat crepes can be filled with anything you like.