Buckwheat Crêpes with Apple Compote
From EatingWell: September/October 1994
Cinnamon-spiced apples are wrapped in nutty buckwheat crepes for a delicious brunch treat.
- 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
- 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
- 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.)
- 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 cr&ecirc;pes: Heat an 8-inch seasoned cr&ecirc;pe 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 cr&ecirc;pe batter into the pan and swirl to coat the bottom evenly. Cook until the underside is lightly browned, 30 to 45 seconds. Loosen the cr&ecirc;pe 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 cr&ecirc;pes as they are cooked.
- Preheat oven to 375°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 cr&ecirc;pe. Fold in quarters and arrange the cr&ecirc;pes 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
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- September/October 1994