Buckwheat crepes with poached apple & pear

buckwheat crepes with poached apple and pear

Serves 8

  • 3 free-range eggs

  • 100 g butter, melted, plus a knob to grease the crêpe pan

  • 275 ml good-quality cider

  • 250 g buckwheat flour

  • pouring cream, to serve

  • 1 apple, peeled, cored and cut into large chunks

  • 4 pears, peeled, cored and cut into large chunks

  • 150 ml good-quality cider

  • 1 generous splash of calvados

  • 90 g sugar

  • 1 vanilla pod

  • zest of 1 lemon

  • zest of 1 orange

Recipe by Andy Harris



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.



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.



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.

Nutritional Information

Buckwheat crepes with poached apple & pear

Simple and comforting

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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).

Recipe by Andy Harris

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.

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.

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.

Nutritional Information Amount per serving:
  • Calories 306 15%
  • Carbs 35.6g 14%
  • Sugar 17.3g 19%
  • Fat 13.7g 20%
  • Saturates 7.3g 37%
  • Protein 6.9g 15%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

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