Buckwheat Crepes With Caramelised Apples

• Buckwheat Crepes Batter
• 200 grams sifted buckwheat flour
• 2 free range eggs
• 40 grams melted unsalted butter (plus extra cold butter for frying)
• 700 milliliters full fat milk
• Caramelised Apples Topping
• 4 apples (medium size, peeled and cut in small dice)
• 150 grams golden caster sugar
• 30 grams unsalted butter
• 1 pinch fleur de sel / sea salt

1. 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.
2. 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.
3. 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.
4. 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.
5. Cook the other side for about 30 seconds then slide the crepe on a large plate. Cover with tin foil to keep warm.rnRepeat with the rest of the batter.
6. Serve 2 or 3 crepes per person topping each crepe with a tablespoon or two of caramelised apples. rnBon appetit!

batter, flour, range eggs, unsalted butter, milliliters full, apples topping, apples, sugar, butter, salt

Taken from food52.com/recipes/30273-buckwheat-crepes-with-caramelised-apples (may not work)