Buckwheat crepes with poached apple & pear

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).

Nutritional Information (amount per serving)


Serves 8   Approx time: 20   Difficulty: super easy


  • 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


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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