Tonka Crepes with Apple, Caramel and Mint Filling

Mix the buckwheat flour with the wheat flour and the pinch of salt in a bowl, add the eggs, rub in the water and some tonka bean and then stir everything into a smooth mass. Now slowly stir in enough milk until you have a nice, thin batter. Let this rest for an hour.

Mix the ricotta with the apple caramel until smooth. Now pluck the mint leaves from the branches and finely chop the leaves and stir into the ricotta. Park the filling in the refrigerator.

Heat a pan on the stove over medium heat. Put a few drops of oil in the pan and wipe off immediately with a paper towel so that there is a film of oil in the pan, but no oil can be seen. Now remove the pan from the heat, add a ladle of batter, move the pan so that the batter flows nicely.

Now put the pan back on the stove. When the crepe is well thickened, turn the crepe and bake it brown on the other side as well. Let the crepe slide out of the pan. Bake 3 more crepes.

Now spread a portion of the filling onto a crepe and then fold the crepe twice to create a kind of cake segment. Put this on a dessert plate and decorate with apple slices and mint blossoms.