Sweet Buckwheat Crepes with Roasted Apples

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June 7, 2017

The intense sweetness of the Cosmic Crisp™ apples are the perfect compliment to earthy buckwheat crepes and the tangy mascarpone filling. Enjoy this dish for dessert or breakfast.

  • Prep: 20 mins
  • Cook: 1 hr 15 mins
  • Yields: 6 Crapes

Ingredients

Crepe Batter

3/4 cup all purpose flour

1/4 cup buckwheat flour

3/4 tbsp salt

2 large eggs

1 tbsp unsalted butter, melted

1 cup milk (dairy or non-dairy)

-INF/INF cup cup water

Roasted Apples

4 cups diced Cosmic Crisp™ apples (2 large, or 3 medium apples)

2 tbsp honey, warmed until runny

1 tbsp unsalted butter, melted

1 Juice of 1 large orange

Filling

8 oz. mascarpone cheese

1 Zest of 1 large orange

1 tbsp honey, warmed until runny

Directions

Crepes

1Combine all the crepe ingredients, except the water, in a blender and blend until smooth. Transfer to a container, cover and let batter rest for at least 2 hours, or overnight. When you are ready to make crepes, thin batter with the water (less water for thicker crepes, more water for thinner crepes). Heat a crepe pan or nonstick skillet over medium heat. Lightly spray or grease the pan, add about 1/2 cup of batter to the pan while swirling the pan to distribute the batter evenly. Cook for 1-2 minutes on each side, until golden brown. Repeat with remaining batter. Transfer the cooked crepes to a plate and place a towel over them to keep warm.

Roast the Apples

1Preheat the oven to 425 degrees Fahrenheit. Combine the warm honey, melted butter and orange juice in a baking dish. Add the apples and toss to coat. Note: Zest the orange (for the filling) before juicing it. Bake for 30-35 minutes until the apples are tender and the sauce has reduced to a syrup. Stirring once or twice during baking. Let cool slightly before using.

Make the Filling

1Combine the mascarpone cheese, warm honey and orange zest in a bowl, mix well to incorporate.

Assemble to Crepes

1Dollop about 2 tablespoons of the filling onto one side of the crepe then fold it in half, and again in quarters. Place the folded crepe on a serving plate and spoon some of the roasted apples over the top. Garnish with chopped roasted nuts and a drizzle of honey if desired. Serve warm. Components can be stored separately in the refrigerator for up to 3 days.

Recipe by Meg Raines, The Evolving Plate.

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