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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By Andy Harris
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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.