Buckwheat crepes with poached apple & pear

Name: Buckwheat crepes with poached apple & pear
Total time: 20 min
Yield: 8
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

Simple and comforting

“This French-style pancakes recipe works a treat with sweet or savoury fillings, any time of day ”

Serves 8

Cooks In20 minutes plus chilling time

DifficultySuper easy

Jamie Magazine Fruit Pancake day French Breakfast Puddings & desserts

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

Jamie Magazine

Tap For Method

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

Tap For Method

Jamie Magazine

Tap For Ingredients

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.

View Comments