buckwheat crepes with poached apple & pear

method

Buckwheat crêpes – or galettes de sarrasin – are a staple in Normandy and Brittany, suitable for sweet or savoury fillings with a splash of cider and apple brandy (calvados).

1. For the poached fruit, place all the ingredients in a large saucepan over a high heat. Bring to the boil then reduce the heat and gently simmer.
2. Meanwhile, for the crêpes, beat the eggs in a bowl then add the butter, cider, 250ml water and a pinch of salt. Slowly sift in the flour, beating as you go, until you have a smooth batter. Refrigerate for at least 30 minutes.
3. When the fruit is tender but still holds its shape, bring the batter out of the fridge. Melt a knob of butter in a crêpe pan over a medium-high heat. Add a ladleful of batter and tip the pan to spread it around. Once bubbles form on the surface, loosen the edges of the crêpe with a palette knife or spatula before gently turning it over. Cook for another minute till golden and cooked on both sides, then transfer to a warm oven while you continue making the others. Serve with poached fruit and cream.

Recipe by Andy Harris from issue 16 of Jamie Magazine

serves: 8

ingredients

3 eggs
100g butter, melted, plus a knob to grease the crêpe pan
275ml cider
• 250g buckwheat flour
• Pouring cream, to serve
• Poached fruit
• 1 apple, peeled, cored and cut into large chunks
• 4 pears, peeled, cored and cut into large chunks
• 150ml cider
• A generous splash of calvados
• 90g sugar
• 1 vanilla pod
Zest of 1 lemon
Zest of 1 orange