These lightly sweetened buckwheat crêpes feature a warm spiced apple-walnut filling and can be served for breakfast or dessert. The batter requires 4 hours of chilling and yields 8 delicate crêpes topped with optional Greek yogurt.
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Make the crêpes: To a blender, add the buckwheat flour, molasses, egg, buttermilk, and salt and process until smooth. Transfer to a bowl or a liquid measuring cup, cover, and refrigerate for at least 4 hours or up to 3 days.
Make the apple-walnut filling: To a large skillet over medium heat, add the butter and oil. When the butter begins to sputter, stir in the molasses, then add the apples, cornstarch, cinnamon, ginger, nutmeg, and a pinch of salt. Cook, stirring occasionally, until the apples are just tender and the juices are bubbling and thickened, 12–14 minutes (if the apples do not release much liquid and the mixture is dry, stir in ¼–⅓ cup of cool water and cook until the apples are tender and coated in a glossy sauce). Remove from the heat, stir in half of the walnuts, and keep warm while you cook the crêpes.
Thin the crêpe batter by whisking in ¼–½ cup of cool water (it should have the consistency of a melted milkshake). Heat a large (at least 9 inches) nonstick or well-seasoned carbon steel skillet over medium. Soak a paper towel in oil and use it to very lightly grease the surface of the skillet. Pour a scant ¼ cup of the batter into the skillet, then immediately swirl to make a very thin pancake (pour any excess batter back into the bowl). Cook until the edges just barely begin to pull away from the sides of the skillet, 1–2 minutes, then use a thin spatula or your fingers to flip the crêpe and cook until just set, about 30 seconds more. Turn the pancake out onto a heatproof plate and cover with a clean, dry kitchen towel while you continue cooking the rest of the batter, stacking the crêpes atop each other as you go.
Fold 2 crêpes in quarters and place on a plate. Tuck a quarter of the apple filling into the folds, sprinkle the crepes with walnuts, and top with a tablespoon of yogurt if using. Repeat with the remaining crêpes (there should be 8 crêpes total) and filling and serve warm.
Cooked crêpes can be stacked with parchment between layers and refrigerated for up to 2 days; reheat gently in a dry skillet or wrapped in foil at 300°F. The apple filling stores separately for up to 3 days and reheats best in a skillet over low heat.
Blender · Large nonstick or carbon steel skillet (at least 9 inches)
The batter must refrigerate for at least 4 hours or up to 3 days before cooking to develop the right texture.
Yes, prepare the apple-walnut filling in advance and reheat gently before serving with the crêpes.
Thin the chilled batter with ¼–½ cup of cool water until it reaches the consistency of a melted milkshake.
Cook until the apples are just tender and the juices are bubbling and thickened, about 12–14 minutes.
Yes, light olive oil works as a direct substitute for the almond oil in both the batter and filling.
