Ingredients for Buckwheat Crepes With Apples
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 2 tablespoons sugar (for crepes), 1/2 cup sugar (for filling)
- 1 tablespoon dark rum (optional)
- 2 large eggs
- 2 tablespoons butter (melted, for crepes), 2 tablespoons butter (for apple filling)
- Vanilla
- 1 tablespoon vegetable oil
- 4 medium apples, peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- powdered sugar, as needed for dusting
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How to Make Buckwheat Crepes With Apples
- In a blender or food processor, combine buckwheat flour, all-purpose flour, sugar, salt, baking powder, eggs, milk, and melted butter. Blend until completely smooth (about 1 minute).
- Heat a lightly oiled 7-inch crepe pan over medium-high heat.
- Pour 1/4 cup of batter into the hot pan, tilting to spread evenly into a thin crepe.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Loosen the edges with a spatula before flipping.
- Stack cooked crepes on a plate and keep warm. Repeat with remaining batter, adding more oil to the pan as needed.
- While crepes cook, prepare the apple filling: Melt butter in a skillet over medium heat. Add sliced apples, cinnamon, sugar, and nutmeg. Cook, stirring occasionally, for 10-12 minutes, or until apples are tender.
- Stir in rum (if using) and cook for 1-2 minutes, or until the liquid is absorbed.
- Spoon 1/4 of the apple filling onto each crepe, roll up, and dust with powdered sugar.
- Serve immediately with vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
160g
Fat
76g
Carbs
21g
