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6

Sweet Buckwheat Crepes with Roasted Apples

Ingredients:

Crepe Batter
3/4 cup all purpose flour
1/4 cup buckwheat flour
3/4 teaspoon salt
2 large eggs
1 tablespoon unsalted butter, melted
1 cup milk (dairy or non-dairy)
1/4 to 1/2 cup water

Roasted Apples
4 cups diced Cosmic Crisp® apples (2 large, or 3 medium apples)
2 tablespoon honey, warmed until runny
1 tablespoon unsalted butter, melted
Juice of 1 large orange

Filling
8 oz. mascarpone cheese
Zest of 1 large orange
1 tablespoon honey, warmed until runny

Garnish (Optional)
Roasted nuts

Directions:

Crepes
Combine all the crepe ingredients, except the water, in a blender and blend until smooth. Transfer to a container, cover and let batter rest for at least 2 hours, or overnight.

When you are ready to make crepes, thin batter with the water (less water for thicker crepes, more water for thinner crepes). Heat a crepe pan or nonstick skillet over medium heat. Lightly spray or grease the pan, add about 1/2 cup of batter to the pan while swirling the pan to distribute the batter evenly. Cook for 1-2 minutes on each side, until golden brown. Repeat with remaining batter.

Transfer the cooked crepes to a plate and place a towel over them to keep warm.

Roast the apples
Preheat the oven to 425 degrees Fahrenheit.

Combine the warm honey, melted butter and orange juice in a baking dish. Add the apples and toss to coat. Note: Zest the orange (for the filling) before juicing it.

Bake for 30-35 minutes until the apples are tender and the sauce has reduced to a syrup. Stirring once or twice during baking.

Let cool slightly before using.

Make the filling
Combine the mascarpone cheese, warm honey and orange zest in a bowl, mix well to incorporate.

Assemble the crepes
Dollop about 2 tablespoons of the filling onto one side of the crepe then fold it in half, and again in quarters. Place the folded crepe on a serving plate and spoon some of the roasted apples over the top. Garnish with chopped roasted nuts and a drizzle of honey if desired. Serve warm. Components can be stored separately in the refrigerator for up to 3 days.

Recipe by Meg Raines, The Evolving Plate