Apple-filled crepes

Due to a plethora of apples, we made an apple filling for crepes the other day. It was two apples, chopped up into little cubes, 1/3C brown sugar, and 3 tablespoons of butter. Put all this stuff in a small pan and simmer for a while, stirring occasionally, until the apples are pretty soft and most of the water has boiled off - it should look like something you'd love to put on ice cream.

Meanwhile, chop up some pecans and toast them (5 minutes in a 400F oven).

Make some crepe batter. I use a pretty fluid recipe, you could really just use flour and milk, but I went with a modified version of buckwheat crepes from David Lebovitz this time. This is changed from his version, I'm sure his would taste better, but I only had two eggs at the time.

Buckwheat Crepes
1-1/3C milk (any kind of milk)
2 eggs
1 tbs melted butter
1/4tsp salt
1 tsp sugar
1/2C white flour
1/3C buckwheat flour

Mix it all together, David Lebovitz says you should let it sit overnight, but I didn't plan ahead, so I just cooked them, in plenty of butter in a non-stick pan, and it was fine.

Pour your crepe batter into the pan, swirl the pan around to spread the batter, and let it sit there smelling delicious until the top is looking pretty firm - not raw batter anymore. Flip it - this is where Ed took over and managed to not land the crepe on the floor - and cook for another minute or two.

(my flour was lumpy, thats why its not smooth-looking). This is just before flipping it.

Fill the crepe with the apple stuff and the pecans. I rolled mine up, your could fold it too, or your could just leave it open like an open face sandwich. Either way, eat the darn thing and enjoy it!