BUCKWHEAT CRêPES WITH CARAMELIZED APPLES
Buckwheat crêpes have wonderful earthy/nutty flavor. They are equally at home with a sweet or savory topping. If you have any caramelized apples left over, stir them into your yogurt for breakfast.
Provided by Martha Rose Shulman
Categories brunch, dinner, dessert
Time 1h
Yield 12 crêpes, serving 6
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 11 grams, TransFat 0 grams
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Eli Mason
[email protected]Overall, I thought these buckwheat crêpes were a success. They were easy to make and turned out delicious.
Bobby Hill
[email protected]These crêpes were a bit bland for my taste. I think I'll add some spices next time.
Rhys Diprose
[email protected]I've never had buckwheat crêpes before, but I'm glad I tried them. They're a great alternative to traditional wheat flour crêpes.
Martine Thomas
[email protected]These crêpes were amazing! I'm definitely going to make them again.
Becky Bigelow
[email protected]I had a hard time getting the crêpes to flip without breaking. I think I need more practice.
Adamu Hafsat
[email protected]These crêpes were a bit too thick for my taste, but the flavor was great.
Qasim Saleem
[email protected]I'm not a huge fan of buckwheat flour, but these crêpes were surprisingly good. The caramelized apples really made all the difference.
Seadristya Shrestha
[email protected]These crêpes were delicious! I especially liked the combination of the sweet apples and the tangy lemon juice.
Zoleka Nxumalo
[email protected]I love the unique flavor of buckwheat flour in these crêpes. They're so much more interesting than traditional wheat flour crêpes.
Lewis Ingram
[email protected]These buckwheat crêpes were a hit with my family! The caramelized apples were the perfect topping, and the crepes themselves were light and fluffy.