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Apple-filled spelt Crêpes with a honey, nut and seed topping

Simple genuine cakes are those that best pamper us on cold winter evenings. So, get behind the stoves and try our crêpes! Light and delicate, turning into dainty crochets in which to wrap soft slices of Modì apple. A honey topping adds creaminess and sweetness, also hiding crunchy pieces of nuts and seeds for a deliciously wintery flavour. Perfect as a teatime dessert.
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Ingredients for 6 crêpes 25 cm (10 in.) in diameter

eggs | 2
white spelt flour | 40g (1.4 Oz)
00 flour | 60g (2 Oz)
melted butter | 10g (0.3 Oz)
fresh semi-skimmed milk | 250g (9 Oz)
sparkling water | 30g + 10g (1 Oz + 0.3 Oz)
rum, or amber rum (optional) | 1 tablespoon

for the filling:
peeled and cored Modì apples | 3
butter | 1 knob
cane sugar | 1-2 teaspoons (optional)
lemon juice qs

for the topping:
liquid honey (lemon, millefiori or acacia) | 150g (5 Oz)
mixed grated nuts (walnuts, pecan nuts, hazelnuts, almonds, cashew nuts, pistachio nuts) qs
mixed seeds (linseeds, sesame seeds, pumpkin seeds, sunflower seeds) qs


Crêpes. Beat the eggs, add the spelt flour sifted with the 00 flour.
Dilute with the milk, butter, rum and 30g (1 Oz) of water. You should obtain a homogenous mixture with no clots. Leave it to rest in the fridge for at least 1 hour.
Before using the batter, dilute it with 10g (0.3 Oz) of water.
Strew a pan with a little butter, add some of the mixture on the centre of the pan and rotate it so the batter is distributed over the entire surface. When the crêpe detaches, turn it.

Filling. Slice the apples, not too thinly, season them with lemon juice and sugar.
Melt the butter in a pan, add the apples, stir-fry for a few minutes until the apples are soft or until you reach your desired cooking level.

Topping. Heat the honey slightly in a small pot, add the nuts and seeds according to your taste.

Heat the crêpes, fill them with the Modì apples, fold them fan-shaped and sprinkle them with honey topping.