These Buckwheat Crepes Stand Up to the French Classic
In France, buckwheat crepes are traditionally thought of as savory, but in this recipe, they skew very slightly sweet. Buckwheat crepes are one of those warm, comforting desserts that just feel right in the fall and winter, especially when paired with brown sugar, cinnamon-laced apples, and ice cream. Best part? These sweet crepes from our latest cookbook Taste & Technique are versatile, so if you don’t have time to make the apples, toffee sauce, and ice cream, you can still enjoy the crepes with maple syrup or jam.The apples alone are a quick and fancy no-bake dessert, perfect for when you’re craving something satisfying but not too complicated. You can use any kind of apple, but we particularly like crisp varieties that hold their shape when cooked, like Jonathan, Jonagold, Braeburn, Winesap, Melrose, or Granny Smith. The trick to making perfect crepes is learning to pour and swirl the batter simultaneously. As soon as you pour the batter with one hand, start tilting the pan with the other so the batter coats the entire surface. Your first few crepes may turn out thicker or more wrinkled than is ideal, but with practice, the motion will become natural. Use a lightweight pan, which will be easier to pick up and swirl the batter one-handed. There are also special crepe pans that make the motion easier.Buckwheat Crepes with Sautéed Apples and Toffee SauceIngredientsNote: You will have some leftover spice blend, which can be used in a hot toddy or sprinkled over pies and other pastries.Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.