This is definitely one food I should make more often and urge you to try if you never have. They are very simple and can be made several hours ahead, especially if you have an early afternoon napper as I do. We've entered the time where my 16-month-old and four-year-old both want to help me in the kitchen together, and it means I don't get much done other than trying to keep them from falling out of our Learning Tower.
You also don't need a special crepe pan. I used a ten-inch cast iron skillet for these, and they were loved by the whole family. Sadly, I believe that old crepe pan I had many years ago moved on to another owner sometime after I left home for college.
2 cups milk
1 tablespoon cane sugar
1 tablespoon unsalted butter, melted and cooled slightly , plus more for the pan
1/2 cup buckwheat flour
1/2 cup white whole wheat flour or unbleached all- purpose flour
1/4 teaspoon sea salt
1 1/2 cups whole milk ricotta cheese
grated zest of one lemon
1/4 cup green onion, a combination of white and green parts
1 tart apple, sliced very thin
6 ounces smoked salmon
sea salt and freshly ground black pepper to taste
Combine the milk, eggs, sugar, and butter in a large bowl and blend until smooth using a hand blender. Sift the flours and salt into the bowl containing the wet ingredients and blend until smooth. Cover and let rest for at least 30 minutes at room temperature or up to two days in the refrigerator, bringing to room temperature prior to cooking.
In a medium mixing bowl, combine the ricotta cheese, lemon zest, green onion, salt, and pepper.
Place a 10-inch skillet over medium heat and add a bit of butter, being sure to coat the entire surface. Pour 1/3 cup of batter into the skillet, and swirl it around to coat the bottom of the pan evenly. Cook for 1-2 minutes, until the edges are crispy, flip, and cook for another minute.
Remove from skillet and repeat for the next crepe. Meanwhile, to the first crepe add a few apple slices, a bit of smoked salmon, and some of the ricotta cheese mixture down the center of the crepe, and fold in the sides. These can be kept warm in a slightly warmed oven while you continue to cook and fill the remaining crepes.
Serve warm with a simple green salad.