Savory Buckwheat Flour Crepes with Leeks, Apples, and Pont-l’évêque Cheese

Brittany, next to Normandy, is known for its crepes made from blé noir (“black flour”), or sarrasin (“buckwheat”). Buckwheat has an intense, moody flavor that makes for a great foil to rich flavors. In both regions, buckwheat crepes, called galettes, serve as a base for savory fillings like cheese, eggs, or ham. We serve a lot of them at Bar Melusine. The crepes can be made ahead and refrigerated for a day or two (feel free to freeze them for up to a couple of weeks; they thaw