Photo by Deb Lindsey for The Washington Post
Buckwheat flour gives these crepes a deeply nutty flavor, intriguing dark color and whole-grain nutrition. Stuffed with warmly spiced, maple-kissed sauteed apples, these buckwheat crepes are the perfect breakfast for this autumn weekend. It is naturally gluten-free, so using gluten-free all-purpose flour blend in the mix will make the dish GF.
Buckwheat Crepes With Sauteed Apples
For the Crepes
1 cup low-fat (1 percent) milk
3 large eggs
2 tablespoons water
1 tablespoon pure maple syrup
1/4 teaspoon salt
2/3 cup buckwheat flour
1/3 cup whole-wheat pastry flour, all-purpose flour or a gluten-free all-purpose flour blend
3 tablespoons canola oil or other neutrally flavored oil, plus more for the pan
3/4 cup plain low-fat Greek-style yogurt, for serving
1/2 cup toasted, chopped walnuts, for serving (optional)
For The Filling
1 tablespoon unsalted butter
2 medium Golden Delicious apples, peeled, sliced into 1/4-inch slices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
3 tablespoons pure maple syrup
For the crepes: Combine the milk, eggs, water, maple syrup and salt in a blender; blend on the “mix” or a low setting to incorporate. Add the buckwheat and whole-wheat pastry flours or gluten-free flour blend; blend for about 15 seconds until very smooth. Add the oil and blend for about 5 seconds. Pour the batter into a bowl, cover and place in the refrigerator while you prepare the filling.
For the filling: Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the apples and then sprinkle them with the cinnamon, ginger, nutmeg and salt. Cook for about 6 minutes, stirring occasionally, until browned and softened but not mushy. Stir in the maple syrup and cook for 1 to 2 minutes.
Heat a crepe pan or a 10-inch nonstick skillet (with an 8-inch base) over medium heat. Brush with oil. Use a 1/4 cup measure to ladle the batter into the center of the pan. Tilt and rotate the pan so that the batter forms a thin layer in the bottom of it. Cook until the top is no longer liquid and the bottom is nicely browned (use a spatula and/or your fingers to check), about 1 minute. Flip the crepe using the spatula and/or your fingers and cook the other side lightly, 15 seconds more. Repeat with the remaining batter until you have 8 crepes. (You will not need to re-oil the pan.) Stack the finished crepes on a plate.
To serve, pile about 1/3 cup of the apple mixture onto each crepe on a plate. Top with a heaping tablespoon of the yogurt and a tablespoon of the walnuts, if using before wrapping it up in a cone shape — or wait and top the crepe with those two components. Serve right away.
Makes 4 Servings
Per serving: Calories 440; Total Fat 20g; (Sat Fat 5g); Protein 12g; Carb 55g; Fiber 3g; Cholesterol 150mg; Sodium 290mg; Total Sugar 25g (including 14g added sugar)