Jamie Magazine
By Andy Harris
20 mins plus chilling time
Super easy
serves 8
About the recipe
This French-style pancakes recipe works a treat with sweet or savoury fillings, any time of day.
Recipe From
Ingredients
3 free-range eggs
100g butter, melted, plus a knob to grease the crêpe pan
275ml good-quality cider
250g buckwheat flour
pouring cream, to serve
POACHED FRUIT
1 apple, peeled, cored and cut into large chunks
4 pears, peeled, cored and cut into large chunks
150ml good-quality cider
a generous splash of calvados
90g sugar
1 vanilla pod
zest of 1 lemon
zest of 1 orange
Method
- 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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