Buckwheat Crepes With Apples Recipes

BUCKWHEAT CRêPES WITH CARAMELIZED APPLES

Steps:

• Place milk, water, eggs and salt in a blender. Cover blender and turn on at low speed. Add flours, then butter or oil and increase speed to high. Blend for 1 minute. Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
• Place a nonstick or seasoned 8-inch crêpe pan over medium heat. Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl pan to distribute batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 20 to 30 seconds. Reverse onto a plate. Continue until all of batter is used up. Keep warm in a low oven.
• To make the caramelized apples, heat a large, heavy skillet over medium-high heat. Add butter. When it begins to color add sugar, apples, cinnamon and nutmeg. Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
• Place a warm crêpe on a plate and spoon apples onto one half. Fold the crêpe over, then fold over again (to a quarter circle) to make room for another crêpe. Repeat with another crêpe. Top with a spoonful of crème fraiche or yogurt, and serve.

BUCKWHEAT CREPES

Steps:

• Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
• Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.

BUCKWHEAT CREPES WITH APPLES

Steps:

• Using a food processor or a blender, process the first 8 ingredients (milk-vanilla) together for one minute or until smooth.
• Heat a 7-inch crepe pan over medium-high heat, brushed lightly with oil.
• Spoon 1/4 of the batter into the corner of the pan, tillting pan until it coats bottom of pan.
• Cook crepe until bottom is firm and brown, loosening corner with a knife.
• Turn crepe and cook other side.
• Slide cooked crepe onto plate while cooking remaining crepes, stirring batter and brushing with additional oil as necessary.
• To make filling: melt butter in skillet and add apples, cinnamon, sugar and nutmeg and cook, stirring, for 10 minutes or until apples are tender.
• Add rum (or juice) and cook until liquid is absorbed (8-10 minutes).
• Spoon 1/4 of the filling into crepe, roll and sprinkle with powdered sugar and ice cream (or whipped cream) to serve.