Buckwheat Crêpes with Apple Compote

September/October 1994

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Cinnamon-spiced apples are wrapped in nutty buckwheat crepes for a delicious brunch treat.

Buckwheat Crêpes with Apple Compote

Makes: 6 servings

Active Time:

Total Time:



  • 1 cup buckwheat flour
  • 1 large egg
  • 1 large egg white
  • 2/3 cup low-fat milk
  • 1/4 cup beer
  • 1/4 cup sugar
  • 1 tablespoon peanut oil, plus extra for preparing the pan
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup water

Apple Compote

  • 1 tablespoon butter
  • 3 pounds Golden Delicious apples, (8 apples), peeled, cored and sliced
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • Pinch ground cinnamon


  1. To make crêpes: 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.)
  2. 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.
  3. To cook and fill crêpes: Heat an 8-inch seasoned crêpe 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 crêpe batter into the pan and swirl to coat the bottom evenly. Cook until the underside is lightly browned, 30 to 45 seconds. Loosen the crêpe 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 crêpes as they are cooked.
  4. Preheat oven to 375°F. Lightly oil an 11-by-7-inch or similar shallow baking dish or coat it with cooking spray.
  5. Spread about 2 tablespoons of the apple compote along the center of each crêpe. Fold in quarters and arrange the crêpes in the prepared baking dish. Bake, uncovered, until heated through, 10 to 15 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the batter (Step 1) overnight. Prepare crepes through Step 5. Cover and refrigerate for up to 2 days.


Per serving: 311 calories; 6 g fat (2 g sat, 2 g mono); 42 mg cholesterol; 64 g carbohydrates; 6 g protein; 6 g fiber; 139 mg sodium; 311 mg potassium.

Nutrition Bonus: Vitamin C (19% daily value), Magnesium (15% dv).

Carbohydrate Servings: 4

Exchanges: 1 starch, 3 fruit, 1 fat

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