Apple-filled Buckwheat Crepes

A variation of this (my) recipe was published in a Valentine's Day issue of Vintage magazine for a breakfast-in-bed story.

Buckwheat Crepes
Makes about 16 7-inch crepes

2-3 crepes per person; serves 4-6 (because the cook gets to eat a few)

2 eggs
2 cups milk
6 tbsp. butter, melted
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup buckwheat flour
1/2 cup all-purpose flour

1 Granny Smith or other cooking apple per person

Whisk ingredients together and allow to rest in refrigerator for 1-24 hours. Heat a seasoned steel crepe pan over medium-high heat. Pour in enough batter so that you can swirl it around in the pan to fill the area with the thinnest possible crepe--about 2 tbsp.; pour out any extra batter. Cook until lightly golden, then use a fork to lift the edge and flip. Cook on second side until spots are lightly browned. Repeat, stacking the cooked crepes as you go. They'll keep for days well-wrapped in the refrigerator, or you can freeze them.

To make apple filling, use one good tart cooking apple per person. Peel & core and slice, saute in butter (1 tsp/apple) until tender, adding a little bit of sugar at the end. Fill, roll or fold into quarters and keep them warm in a low oven or in a buttered skillet. Serve with sour cream or yogurt.