To make Buckwheat Crepe Batter: Sift flours into bowl. Whisk in eggs and 1/4 cup milk. Gradually stir in remaining 3/4 cup milk. (Consistency will be very loose.) Stir in melted butter, sugar, and pinch of salt. Refrigerate 30 minutes, or overnight to let batter rest.

To make Blue Cheese Filling: Preheat oven to 350 degrees F. Spread walnuts on baking sheet. Bake 7 to 10 minutes, or until browned and fragrant. Cool; coarsely chop.

Reduce oven heat to 300 degrees F, and line baking sheet with parchment paper or foil. Coat 10-inch nonstick skillet with cooking spray, and heat over high heat. Ladle 1/4 cup Buckwheat Crepe Batter into skillet. Turn and tilt skillet until batter coats pan bottom evenly. Cook 1 to 2 minutes, or until crepe is golden brown on bottom. Flip with spatula, then remove pan from heat. Spread 2 tablespoons applesauce over crepe, then sprinkle with 1 heaping tablespoon blue cheese. Fold crepe into thirds, and transfer to prepared baking sheet. Place in oven to keep warm. Repeat with remaining Buckwheat Crepe Batter, applesauce, and blue cheese. Serve each crepe garnished with toasted walnuts.