Sweet Buckwheat Crepes with Roasted Apples

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