Jamie Oliver

Buckwheat crepes with poached apple & pear

Simple and comforting

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Buckwheat crepes with poached apple & pear

Serves 8
Cooks In20 minutes plus chilling time
DifficultySuper easy
Nutrition per serving
  • Calories
    306
    15%
  • Fat
    13.7g
    20%
  • Saturates
    7.3g
    37%
  • Protein
    6.9g
    15%
  • Carbs
    35.6g
    14%
  • Sugar
    17.3g
    19%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    306
    15%
  • Fat
    13.7g
    20%
  • Saturates
    7.3g
    37%
  • Protein
    6.9g
    15%
  • Carbs
    35.6g
    14%
  • Sugar
    17.3g
    19%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
  • 1 lemon , zest of
  • 1 orange , zest of
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Method

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.


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