Recipe Du Jour [Buckwheat Crêpes]
Buckwheat crêpes have a wonderful earthy/nutty flavor.
Total time: About 45 minutes to an hour, plus 1 to 2 hours resting time for the crêpe batter.
For the crêpes:
250 grams (1 cup) low-fat or whole milk
75 grams (1/3 cup) water
3 large eggs
3 grams (scant 1/2 teaspoon) salt
75 grams (2/3 cup) buckwheat flour
62 grams (about 1/2 cup) unbleached all-purpose flour
45 grams (3 tablespoons) melted butter or grapeseed oil
For the Apples:
30 grams (2 tablespoons) butter
15 grams (1 tablespoon) turbinado sugar
2 tart apples, such as Pink Lady, Gravenstein, Braeburn or Granny Smith, cored, peeled if desired, and sliced very thin
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Yogurt or crème fraîche for serving
1. Place milk, water, eggs and salt in a blender. Cover blender and turn on at low speed. Add flours, then butter or oil and increase speed to high. Blend for 1 minute. Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
2. Place a nonstick or seasoned 8-inch crêpe pan over medium heat. Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl pan to distribute batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 20 to 30 seconds. Reverse onto a plate. Continue until all of batter is used up. Keep warm in a low oven.
3. To make the caramelized apples, heat a large, heavy skillet over medium-high heat. Add butter. When it begins to color add sugar, apples, cinnamon and nutmeg. Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
4. Place a warm crêpe on a plate and spoon apples onto one half. Fold the crêpe over, then fold over again (to a quarter circle) to make room for another crêpe. Repeat with another crêpe. Top with a spoonful of crème fraiche or yogurt, and serve.
12 crêpes, serving 6
Advance preparation: The crêpes freeze well, for several weeks. Stack them between pieces of wax paper or parchment and wrap air-tight before freezing. You can make and refrigerate them up to a day ahead of serving.
Nutritional information per serving: 272 calories; 14 grams fat; 8 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 124 milligrams cholesterol; 30 grams carbohydrates; 3 grams dietary fiber; 340 milligrams sodium (does not include salt to taste); 7 grams protein.
Total time: About 45 minutes to an hour, plus 1 to 2 hours resting time for the crêpe batter.
For the crêpes:
250 grams (1 cup) low-fat or whole milk
75 grams (1/3 cup) water
3 large eggs
3 grams (scant 1/2 teaspoon) salt
75 grams (2/3 cup) buckwheat flour
62 grams (about 1/2 cup) unbleached all-purpose flour
45 grams (3 tablespoons) melted butter or grapeseed oil
For the Apples:
30 grams (2 tablespoons) butter
15 grams (1 tablespoon) turbinado sugar
2 tart apples, such as Pink Lady, Gravenstein, Braeburn or Granny Smith, cored, peeled if desired, and sliced very thin
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Yogurt or crème fraîche for serving
1. Place milk, water, eggs and salt in a blender. Cover blender and turn on at low speed. Add flours, then butter or oil and increase speed to high. Blend for 1 minute. Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
2. Place a nonstick or seasoned 8-inch crêpe pan over medium heat. Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl pan to distribute batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 20 to 30 seconds. Reverse onto a plate. Continue until all of batter is used up. Keep warm in a low oven.
3. To make the caramelized apples, heat a large, heavy skillet over medium-high heat. Add butter. When it begins to color add sugar, apples, cinnamon and nutmeg. Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
4. Place a warm crêpe on a plate and spoon apples onto one half. Fold the crêpe over, then fold over again (to a quarter circle) to make room for another crêpe. Repeat with another crêpe. Top with a spoonful of crème fraiche or yogurt, and serve.
12 crêpes, serving 6
Advance preparation: The crêpes freeze well, for several weeks. Stack them between pieces of wax paper or parchment and wrap air-tight before freezing. You can make and refrigerate them up to a day ahead of serving.
Nutritional information per serving: 272 calories; 14 grams fat; 8 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 124 milligrams cholesterol; 30 grams carbohydrates; 3 grams dietary fiber; 340 milligrams sodium (does not include salt to taste); 7 grams protein.
