Buckwheat Crepes With Ham, Comte Cheese And Apple

The crepes will hold for two days wrapped in plastic wrap at room temperature.
Combine the flours in a large mixing bowl with the salt. Add the eggs, milk and water. Whisk until any lumps are gone. Add the melted butter and whisk to combine. Let the batter sit for 30 minutes to 1 1/2 hours. For me crepe batter should be the consistency of good heavy cream or cold maple syrup. Add a little more water if it seems to thick.
Heat a number 22 crepe pan, 8 inch saute pan or non-stick skillet over high heat. When it is just beginning to smoke add a knob of butter and swirl it around the pan. Using a 1 oz. ladle add two ladles of batter to the pan and tilt it around, in a 3d figure eight so to speak, so the batter creates a thin layer across the bottom of the pan. When the batter dries on the top use a spatula to flip it. After about ten seconds throw this crepe out or eat it. Your pan is seasoned now. Reduce the heat to medium high.
Repeat the previous step minus the butter and with the exception of the next to last sentence. This recipe always makes 14 crepes for me. One to throw out, one to eat and the remaining twelve to serve.
To assemble the crepwiches, lay a crepe out flat. Place some ham and apple in a pie piece fashion so it fills one quarter of the crepe. Fold the crepe in half, lightly spread a thin layer the softened butter across the top, add some cheese and then fold it in half. Wrap in foil wrap and go.