These crepes can also be used in a savoury version garnishing them with cheese, cooked ham and walnuts.
For 6 crepes:
90 grams of buckwheat
50 gr of white flour
125 ml of whole milk
125 ml of water
1 tablespoon extra virgin olive oil
A pinch of fine salt
Butter to grease the pan
For the apple compote:
two golden apples, peeled and cut into cubes
½ glass of red wine
½ tsp brown sugar (or 1 teaspoon of rice malt)
A 2-3 cm stick of cinnamon
Crepes: combine and sift the two flours, add the salt, add the milk and water slowly, stirring with a wooden spoon. Mix the ingredients well, making sure that no lumps form, then add the oil and egg. Leave the dough to rest in the refrigerator for two hours, making sure to close it with a plastic film.
Apple compote: put all the ingredients (apples, red wine, sugar, cinnamon and cloves) in a non-stick pan and cook slowly covered for 40 minutes until a coarse "compote" is obtained. If it gets too dry, add a few tablespoons of boiling water.
After the two hours, heat a non-stick pan suitable for crepes, melt a peanut of butter in it and place a ladle of batter in the centre, rotating it and tilting it to distribute the mixture over the entire surface. Cook for about a minute and as soon as it is golden turn the other side with the help of a spatula. When the crepe has browned on both sides, slide it onto a serving dish and proceed with the others until you have finished the batter.
Put each crepe on a serving dish, add compote on one half, fold the crepe and garnish with more. You can chop the hazelnuts coarsely and sprinkle the crepe.