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1
In a medium bowl, whisk together the eggs, milk, water and sugar.
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2
Sift together the buckwheat and all-purpose flour and the salt and whisk into the liquid mixture.
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3
Add the melted butter or oil and whisk together.
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4
Insert a hand blender and blend for 1 minute.
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5
If you dont have a hand blender, blend the mixture in a regular blender for 1 minute and pour back into the bowl.
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6
Cover and let sit for 1 hour.
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7
Place a seasoned or nonstick 7- or 8-inch crepe pan over medium heat.
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8
Brush with butter or oil and when the pan is hot, remove from the heat and ladle in about 1/4 cup batter if using an 8-inch pan, 3 tablespoons for a 7-inch pan.
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9
Tilt or swirl the pan to distribute the batter evenly and return to the heat.
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10
Cook for about 1 minute, until you can easily loosen the edges with a spatula and the crepe is nicely browned.
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11
Turn and cook on the other side for 30 seconds.
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12
Turn onto a plate.
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13
Continue until all of the batter is used up.
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14
Preheat the oven to 400 degrees.
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15
Place the apricots in a baking dish large enough to accommodate them in a single layer, but not too large.
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16
Place the butter, honey and almond extract in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave.
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17
Pour over the apricots and toss together.
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18
Turn the apricots cut side down.
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19
Place in the oven and roast for 10 to 15 minutes, until the apricots are soft.
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20
Remove from the oven.
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21
Heat the crepes.
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22
Place 3 large or 4 small apricot halves on each crepe.
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23
Spoon a little of the juice in the pan over the apricots, but leave enough to spoon over the crepes.
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24
Sprinkle on some pistachios.
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25
Either roll up the crepe or simply fold over the apricots.
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26
Spoon juice from the pan over the crepe, garnish with more pistachios and serve.
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27
If you wish, serve these with a little honey-sweetened yogurt or vanilla ice cream.
