BUCKWHEAT CRêPES WITH CARAMELIZED APPLES

Buckwheat Crêpes With Caramelized Apples image

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

Time 1h

Yield 12 crêpes, serving 6

Number Of Ingredients 13

Ingredients

250 grams (1 cup) low-fat or whole milk
75 grams (1/3 cup) water
3 large eggs
3 grams (scant 1/2 teaspoon) salt
75 grams (2/3 cup) buckwheat flour
62 grams (about 1/2 cup) unbleached all-purpose flour
45 grams (3 tablespoons) melted butter or grapeseed oil
30 grams (2 tablespoons) butter
15 grams (1 tablespoon) turbinado sugar
2 tart apples, such as Pink Lady, Gravenstein, Braeburn or Granny Smith, cored, peeled if desired, and sliced very thin
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Yogurt or crème fraîche for serving

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