For the crêpes, mix together the buckwheat flour, milk, eggs, nutmeg, salt and ghee to a smooth batter; add more milk if required. To make crêpes, heat a non stick 12 inch – skillet over medium heat; lightly coat with butter. Add ⅓ cup batter and swirl to completely cover the bottom of the skillet. Cook for 2-3 minutes or until the underside is golden brown. This makes about 6-8 crêpes. Store between clean, damp, kitchen cloths to prevent drying.
For the roasted vegetables, heat the oven to 250°C/ 480°F. Roast the whole onion (without it being covered in foil) till soft. Remove, peel and cut into quarters; keep aside. Do the same with the tomatoes till the skin bursts and are slightly brown. Peel, chop and store the onion. Roast the pepper till soft and brown. Peel, chop and store the juices. Oil and season the zucchini; roast the same way.
Heat the olive oil in a pan; add the garlic and cook till light golden. Add the roasted vegetables and cook, covered, for 15 minutes on low heat. Add the parsley, oregano and seasoning.
For the parmesan fondue, heat the milk and cream in a pan till it just comes to boil. Remove and keep aside to cool. When cool enough to handle, add the grated parmesan, return the pan to heat and warm the sauce again, whisking well. Season with salt and black pepper.
Stuff each crêpe with the roasted vegetables and top with the parmesan fondue or serve on the side.