Buckwheat Crepes with Roast Veal and Parmesan

In a medium bowl, whisk the buckwheat and all-purpose flour with 1 teaspoon of salt. Add the water and egg and whisk until smooth. Cover the batter and let stand at room temperature for 30 minutes.

Preheat the oven to 400 degrees F. Heat a 10-inch cast-iron skillet over moderate heat until hot, about 4 minutes. Alternatively, heat a 10-inch nonstick skillet. Soak a paper towel with vegetable oil and carefully rub a thin film of oil in the skillet. Pour in 1/3 cup of the crepe batter and swirl the skillet to distribute it evenly over the bottom. Cook over moderately high heat until the crepe is lightly browned on the bottom and the edge begins to curl, about 2 minutes. With a spatula, carefully flip the crepe and cook on the second side for about 1 minute. Transfer the crepe to a baking sheet. Repeat with the remaining batter to make 3 more crepes.

Working on the baking sheet, fold the crepes in half and then in half again to make triangles. Tuck the meat and cheese slices into the folds and bake the crepes for about 4 minutes, until the cheese is melted. Open the crepes and tuck a handful of arugula leaves in the center of each one. Drizzle with olive oil and season with salt and pepper. Close the crepes and serve right away.

Make Ahead: The cooked crepes can be refrigerated for 2 days.