Buckwheat Crepes with Apple Compote
To make crepes: Combine flour, whole egg, egg white, milk, beer, 1/4 cup sugar, oil, 1 teaspoon vanilla, salt and water in a food processor; process until smooth. Transfer batter to a bowl, cover and refrigerate for at least 1 hour or overnight. (The batter should be the consistency of heavy cream. If it is too thick, stir in 1/4 to 1/3 cup water.)Advertisement
To make apple compote: Melt butter in a large skillet over medium-high heat. Cook, swirling the pan, until the butter is a light brown, about 30 seconds. Add apple slices and sprinkle with 1/3 cup sugar. Cook, tossing occasionally, until the apples are tender and lightly caramelized, 15 to 20 minutes. Remove from the heat; stir in 1/2 teaspoon vanilla and cinnamon. Set aside.
To cook and fill crepes: Heat an 8-inch seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Using a paper towel, rub the pan with a little oil. Ladle about 3 tablespoons of the crepe batter into the pan and swirl to coat the bottom evenly. Cook until the underside is lightly browned, 30 to 45 seconds. Loosen the crepe with a spatula, and quickly turn over with your fingertips. Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, rubbing pan with more oil when necessary, and stacking the crepes as they are cooked.
Preheat oven to 375 degrees F. Lightly oil an 11-by-7-inch or similar shallow baking dish or coat it with cooking spray.
Spread about 2 tablespoons of the apple compote along the center of each crepe. Fold in quarters and arrange the crepes in the prepared baking dish. Bake, uncovered, until heated through, 10 to 15 minutes.
Make Ahead Tip: Cover and refrigerate the batter (Step 1) overnight. Prepare crepes through Step 5. Cover and refrigerate for up to 2 days.
1 starch, 3 fruit, 1 fat