Weekends are the ideal time to enjoy a leisurely breakfast, and these crepes are perfect for just that. What I love most about crepes (besides the taste) is the lovely, lacy look of them, with their slightly ragged and crispy edges. Crepes are the ultimate do-ahead dish, because, ideally, you must make the batter and refrigerate it before you assemble your crepes.
This is a simple and quick process; do it the night before or early the morning of your crepe breakfast feast. I have added buckwheat flour to the batter because I love its nutty, complex flavor and the deep color it imparts to the crepes. These buckwheat crepes are versatile enough to be used with both sweet and savory toppings or fillings. You could turn these into a French classic by covering them with ham and Gruyere cheese, and setting a perfectly cooked egg atop each one. I chose the sweet option this time and roasted apples, with the flavors of maple, buckwheat honey, cinnamon, and nutmeg seemed perfect partners for my crepes. You might prepare the apples ahead of time too and be in good shape to whip up breakfast in no time at all. So get a good start on your day and enjoy the weekend!
The Weekend Kitchen: Buckwheat Crepes with Honey-Maple Roasted Apples
- For the Crepes:
- 1 cup milk , plus up to 1/2 to 3/4 more, as necessary
- 1 large egg
- 1 large egg yolk
- Scant 1/2 cup buckwheat flour
- Scant 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 tablespoons unsalted butter , melted and cooled, plus additional for the pan
- For the apples:
- 3 medium-sized Honey Crisp apples , halved, cored, quartered and cut into 1/2-inch chunks
- Juice of 1/2 a small lemon
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly-grated nutmeg (or use ginger if you don't like nutmeg)
- A pinch of salt
- 1 tablespoon buckwheat honey
- 1 tablespoon maple syrup
Prepare the batter: In the jar of a blender place the milk, egg, and egg yolk. Blend to combine. Add the flours and salt. Mix again to blend, then add the cooled, melted butter. Blend until a smooth batter is achieved. Strain the batter through a fine sieve into a large measuring cup or storage container. Cover tightly and refrigerate at least 2 hours or overnight.
To make the apples: Preheat the oven to 375°F. Line a small baking sheet with parchment paper. In a medium bowl toss the apples with the lemon juice, cinnamon, nutmeg, salt, honey, and maple syrup. When evenly coated, tip onto the baking sheet and place in the oven. Roast the apple chunks until tender, but not mushy. This will take about 25 minutes. You can roast the apples ahead of time and warm them just before serving, if you like.
Make the crepes: Stir up the chilled batter and check the consistency; it should be the thickness of heavy cream. Thin it with milk, as necessary. Set a 10-inch non-stick skillet over medium-high heat and melt a small amount of butter in the pan. Use a silicone brush to spread the butter over the surface of the pan. Pour a little less than 1/3 cup of batter into the pan and immediately swirl it around to cover the entire pan. Cook until golden and then flip and cook the opposite side. When done, remove to a large dinner plate or baking sheet and keep warm in a low oven while you make the remaining crepes. The first one or two crepes are likely to be less then perfect, but you will get the right combination of quantity of batter, temperature , and cooking time as you continue. Add a little more butter to the pan as necessary. When all the crepes are cooked, serve them, with some of the roasted apples and an additional drizzle of maple syrup or honey.
Buckwheat Crepes adapted from Martha Stewart.