Buckwheat crepes with poached apple & pear

Simple and comforting

Buckwheat crepes with poached apple & pear

Buckwheat crepes with poached apple & pear

Serves 8
Cooks In20 minutes plus chilling time
DifficultySuper easy
Nutrition per serving
  • Calories 322 16%
  • Fat 13.2g 19%
  • Saturates 6.8g 34%
  • Sugars 16.6g 18%
  • Salt 0.1g 2%
  • Protein 5.4g 11%
  • Carbs 43g 17%
  • Fibre 1.3g -
Of an adult's reference intake
Recipe From

Jamie Magazine

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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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Recipe From

Jamie Magazine

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Method

  1. Recipe by Andy Harris
  2. 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.
  3. 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.
  4. 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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