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

Makes 6 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Easy

Crêpes
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.

NUTRITION INFORMATION: Per serving: 311 calories; 6 g fat (2 g sat, 2 g mono); 42 mg cholesterol; 64 g carbohydrate; 6 g protein; 6 g fiber; 139 mg sodium; 311 mg potassium.
Nutrition bonus: Vitamin C (19% daily value), Magnesium (15% dv).
4 Carbohydrate Servings
Exchanges: 1 starch, 3 fruit, 1 fat

MAKE AHEAD TIP: Cover and refrigerate the batter (Step 1) overnight. Prepare crepes through Step 5. Cover and refrigerate for up to 2 days.

Look for a sorghum-based gluten free beer at any well-stocked beer store. Check the website of Ramapo Valley Brewery http://www.rvbrewery.com/html/honey_beer.html for more info. All the best and happy cooking.

Luisa Rios, Vancouver, B.

I was so excited to read your recipe until I reached the word beer. I am a celiac person and beer has wheat. What can I subsitute?

Betty Gardner, Denton, TX

Good to see gluten free recipes

rglg, Solana Beach, ca

Why are you leaving out egg yolks? It is saturated fat that causes cholesterol and not egg yolks which contain very important nutrients. Why do you include sugar which is far more deleterious than egg yolk?

Judy, Toledo, OH

Actually egg white is more like water, and I leave it out completely if I use milk. Egg yolk on the other hand is filled with nutriens indeed, and has wonderful flavor( sorry, I even like it raw)!Sugar I don't use, just the sweetness of the slightly cooked fruit( breaks the sugars) with plain pancakes. And some lemon juice. Try some fresh raspberry jam with lemon juice- delicious!

Leyla