Polish Apple Crepes

Make the topping by thoroughly mixing all ingredients together and refridgerating until needed. Make the garnish by mixing the sugar and cinnamon together, then toss pecans with butter to coat and then toss with cinnamon and sugar. Spread evenly as a single layer on a baking sheet and broil until toasted, shaking pan to brown evenly. Set aside. Make the crepes by melting the butter in a small saucepan and set aside to cool. In a large bowl, sift together the buckwheat flour, all-purpose flour, sugar, and salt. Make a well in the center. Put the eggs in the well and whisk until the eggs and flour are thoroughly combined. Slowly add 1/2 cup milk, whisking constantly and gradually drawing in the flour. The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one. Work it until it is smooth, then add the remaining 1/4 cup of milk, apple cider, and the melted butter. Stir well. Cover and allow to rest at room temperature for at least 2 to 4 hours. (At this point, batter can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.) Blender method of making batter: Add the milk, apple cider and melted butter first, then add eggs, then both of the flours, sugar and salt are added last. Blend at high speed for 1 minute, stop and scrape down side of blender, blend again at high speed until smooth, about 30 seconds to 1 minute. The batter should have the consistency of a thin cream, thin with milk if batter is to thick. Batter can be used immediately or within 24 hours. Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Heat an 8- or 9-inch crepe pan or skillet over medium-high heat until very hot. Test pan be sprinkling it with a few drops of water; if they dance and sizzle, the pan is ready to use. Brush pan with a little of the melted butter, vegetable oil, or like my grandma taught me...use a crumpled piece of wax paper to apply a light coat of bacan grease. Quickly lift pan from heat and pour in slightly less than 1/4 cup batter; immediately tilt pan and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl. Crepe should set at once and form tiny bubbles. Set pan back over heat and cook crepe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a metal spatula or butter knife under crepe edge to loosen. You can use a spatula to turn the crepe, but I turn crepes with my fingers. Using both hands, pick up the loosened edge with your thumb and index finger and quickly flip it over. Cook on the other side until lightly brown, usually less than a minute. Turn crepe out onto a plate and cover with waxed paper. Repeat with the remaining batter. Makes about 12 crepes. (Number of crepes depend on the diameter of the pan and thinness of crepe batter. A 3 egg recipe for example yields about 12 crepes using a 9-inch pan.) Make filling by heating a 10-inch skillet over medium high heat. Add 1/2 the clarified butter and 1/2 the apples and saute until apples are lightly browned. Remove to a plate and repeat with remaining butter and apples. Return first batch of apples to skillet and add vinegar, cardamom, and molasses. Cook until molasses bubbles vigorously, stirring apples to coat. Move apples to a plate using a slotted spoon. Deglaze skillet with rum and apple cider, cook until reduced by half. Add cream and reduce by half. Return apples to skillet and stir to warm and coat. Remove from heat and spoon 1/4 of apples down the center of each crepe, and roll or fold the crepes into envelopes. Mound 1/4 of topping on each crepe, drizzle with remaining sauce, and garnish with pecans. Dust with confectioners' sugar, if desired.