Buckwheat Crepes With Caramelized Apples Recipe
These buckwheat cakes are delicious and filling crepes with caramelized apple filling. Prepared with buckwheat flour, eggs, sugar and milk, the filling is made with caramelized apple slices cooked in apple juice. These crepes are great for breakfast.
Ingredients
3 eggs 3
1 1/4 cups milk 300 mL
1/4 tsp salt l mL
2 tbsp granulated sugar 25 mL
1/2 cup all-purpose flour 125 mL
1/2 cup buckwheat flour or whole wheat flour 125 mL
1 tbsp soft margarine, melted 15 mL
Caramelized Apples:
3/4 cup granulated sugar 175 mL
2 tbsp cold water 25 mL
6 apples, peeled, cored and sliced 6
1 cup apple juice 250 mL
2 tbsp icing sugar, sifted 25 mL
Directions
In large bowl, beat together eggs and milk.
Beat in salt, sugar, all-purpose flour, buckwheat flour and melted margarine.
Cover tightly and let batter rest in refrigerator for at least 1 hour.
(If batter is too thick, add a little water until it is the consistency of buttermilk.)
Meanwhile, to make apples, combine sugar and water in large, deep skillet.
Stir together and bring to boil.
Cook on medium-high heat, without stirring, until sugar turns golden.
Carefully, standing back (as sugar is very hot), add apples.
Cook for about 20 minutes.
Mixture will at first be very sticky, but apples will start to lose their juices into the caramel and smooth it out.
Add a little of the apple juice during cooking if apples stick or burn.
To make crepes, heat 10-inch/25 cm non-stick pan and brush with oil.
Add ladleful of batter and swirl around bottom of pan.
Pour back into bowl any batter that does not stick.
Cook crepe until browned, about 2 minutes.
Flip and cook second side for 30 to 60 seconds.
Remove to plate and cook remaining crepes you should have about 8 crepes.
Add remaining apple juice to apples and bring to boil.
Cook until juice evaporates a bit.
Remove apples from pan and divide among crepes (leaving juices in pan).
Roll up crepes.
Place crepes back in pan with juices (add a little more juice if pan is dry).
Cook until crepes are hot and juice has been absorbed.
Dust with icing sugar.
Beat in salt, sugar, all-purpose flour, buckwheat flour and melted margarine.
Cover tightly and let batter rest in refrigerator for at least 1 hour.
(If batter is too thick, add a little water until it is the consistency of buttermilk.)
Meanwhile, to make apples, combine sugar and water in large, deep skillet.
Stir together and bring to boil.
Cook on medium-high heat, without stirring, until sugar turns golden.
Carefully, standing back (as sugar is very hot), add apples.
Cook for about 20 minutes.
Mixture will at first be very sticky, but apples will start to lose their juices into the caramel and smooth it out.
Add a little of the apple juice during cooking if apples stick or burn.
To make crepes, heat 10-inch/25 cm non-stick pan and brush with oil.
Add ladleful of batter and swirl around bottom of pan.
Pour back into bowl any batter that does not stick.
Cook crepe until browned, about 2 minutes.
Flip and cook second side for 30 to 60 seconds.
Remove to plate and cook remaining crepes you should have about 8 crepes.
Add remaining apple juice to apples and bring to boil.
Cook until juice evaporates a bit.
Remove apples from pan and divide among crepes (leaving juices in pan).
Roll up crepes.
Place crepes back in pan with juices (add a little more juice if pan is dry).
Cook until crepes are hot and juice has been absorbed.
Dust with icing sugar.
