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1
Prepare the Buckwheat Crepes and set aside.
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2
Peel the onions, cut them in half lengthwise, and then slice them thickly.
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3
Heat a Tbsp.
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4
of extra virgin olive oil and a Tbsp.
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5
of butter in each of two large non-stick pans, and divide the onions between them.
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6
Sprinkle about 1/2 tsp.
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7
of salt over each batch and cook the onions on medium heat, stirring occasionally, till they are golden.
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8
This will take about 45 min.
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9
Add in black pepper to taste.
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10
Meanwhile, peel the apples, cut into wedges, and slice the wedges crosswise.
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11
When the onions are lightly browned and much reduced in volume, consolidate them into one pan.
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12
Add in the Calvados to the onions and stir quickly to deglaze the pan.
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13
Add in the sliced apples, and a touch more salt if needed.
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14
Continue cooking, stirring often, till the liquid is entirely gone, the onions are a deep caramel color, and the apples are tender.
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15
Spoon 2 to 3 rounded Tbsp.
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16
of the onion mix across the center of a crepe, then sprinkle about 1/2 oz of grated cheese over it.
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17
Roll the crepe loosely over the folling and place it seam side down on a buttered baking sheet.
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18
Continue filling and rolling crepes till all the onions and cheese are used up.
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19
You should have at least 16-18 filled crepes.
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20
Reserve any leftover crepes for another use.
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21
Cover the crepes loosely with a piece of aluminum foil, and bake them in a 350 degree oven for 10-15 min, or possibly till they are warm through and the cheese is completely melted.
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22
If you have filled the crepes earlier and kept them in the refrigerator for a while, adjust the oven time upward by at least 5 min.
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23
Serve the crepes at once, with a green salad, and Cranberry-Jalapeno Sauce.
