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1
To make Buckwheat Crepe Batter: Sift flours into bowl.
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Whisk in eggs and 1/4 cup milk.
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3
Gradually stir in remaining 3/4 cup milk.
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(Consistency will be very loose.)
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Stir in melted butter, sugar, and pinch of salt.
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Refrigerate 30 minutes, or overnight to let batter rest.
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7
To make Blue Cheese Filling: Preheat oven to 350F.
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8
Spread walnuts on baking sheet.
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Bake 7 to 10 minutes, or until browned and fragrant.
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Cool; coarsely chop.
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11
Reduce oven heat to 300F, and line baking sheet with parchment paper or foil.
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12
Coat 10-inch nonstick skillet with cooking spray, and heat over high heat.
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Ladle 1/4 cup Buckwheat Crepe Batter into skillet.
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Turn and tilt skillet until batter coats pan bottom evenly.
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Cook 1 to 2 minutes, or until crepe is golden brown on bottom.
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Flip with spatula, then remove pan from heat.
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Spread 2 Tbs.
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applesauce over crepe, then sprinkle with 1 heaping Tbs.
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blue cheese.
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Fold crepe into thirds, and transfer to prepared baking sheet.
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Place in oven to keep warm.
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22
Repeat with remaining Buckwheat Crepe Batter, applesauce, and blue cheese.
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23
Serve each crepe garnished with toasted walnuts.
