Buckwheat Crepes With Caramelised Apples

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   ["Put the sifted buckwheat flour in a large baking bowl and form a well in the centre. Add in the eggs and melted butter and whisk constantly while pouring the milk until you get a very smooth batter. Transfer the batter through a sieve into a large jug (this will remove any remaining flour lumps). Cover and put in the fridge for at least 30 minutes.", "Put a large frying pan over a medium heat. Add in the sugar and butter. Once the butter has completely melted, stir and keep doing so until the crumbly sugar has transformed into a velvety deep amber coloured caramel sauce. This should take 8 to 10 minutes.", "Add the small apple dice to the caramel. Coat well the apple pieces with the caramel sauce. The caramel should harden a bit when in contact with the cold apples. Cook for 10 minutes stirring often until the apples have softened (but not mushed) and the caramel is all melted. Add a pinch of fleur de sel or sea salt and stir well. Transfer into a serving bowl and set aside.", "Put a crepe pan (or a shallow non-stick pan, 20cm diameter preferably) over a medium heat. Take the batter out and stir it well. Melt a small knob of butter in the pan. When it starts sizzling, pour a small amount of batter (you can use a ladle to do so but do not fill it completely or you will end up with very thick crepes; it should be the equivalent of 2 or 3 tablespoons). Swirl the pan quickly so the batter coats the bottom evenly. When bubbles start forming at the top, delicately turn it over with a spatula.", "Cook the other side for about 30 seconds then slide the crepe on a large plate. Cover with tin foil to keep warm.

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   Repeat with the rest of the batter.", "Serve 2 or 3 crepes per person topping each crepe with a tablespoon or two of caramelised apples.

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   Bon appetit!"]

* Per serving · 4 servings · Values may vary.