Buckwheat Crêpes with Bourbon Cinnamon Apples

Buckwheat Crêpes with Bourbon Cinnamon Apples

January 14, 2019

Buckwheat Crepes with Bourbon Apples and Granola

Makes 10-12 crepes

  • 1 cup buckwheat flour
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk of choice (we used almond)
  • 1 tablespoon avocado oil or melted unsalted butter
  • 1/4 to 1/2 cup water
  • Butter or oil for greasing pan

For the apples:

  • 2 large apples, sliced
  • 3 tbsp honey or maple syrup
  • 1/4 cup water
  • 1 tbsp bourbon
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp five spice
  • Pinch of salt and freshly ground black pepper

To serve:

Mix the buckwheat flour, salt, eggs, milk, and oil/melted butter until thoroughly incorporated. Set aside and allow to rest in the refrigerator for two hours or overnight. When ready to make, thin the batter with the water, using less for thinner crepes or more for thicker crepes.

In a saucepan, simmer apples with honey/maple syrup, water, bourbon, and spices. Reduce until the liquid is to syrup consistency and apples are soft. 

Heat a nonstick pan or crepe pan over medium-high heat, greasing if necessary. Pour the batter and swirl around the pan to evenly coat a thin layer. Cook the crepe for about 1-2 minutes until it lifts from the pan easily. Set aside.

To serve, fold up crepes and top with Greek yogurt and apples. Pour over the reduced apple syrup and dust with powdered sugar. Don't forget the granola!

Leave a comment

Also in Recipes

Black Tea Quinoa Porridge with Coconut Cream + Balsamic Roasted Strawberries
Black Tea Quinoa Porridge with Coconut Cream + Balsamic Roasted Strawberries

January 23, 2019

Read More

Sweet Potato, Brown Butter + Bourbon Pie
Sweet Potato, Brown Butter + Bourbon Pie

November 19, 2018

We made a sweet potato pie with all the warming, autumnal spices of nutmeg, allspice, and cloves. The addition of the browned butter and the bourbon complements the sweet potato with a nutty, butterscotch flavor. I also happened to have a whole bag of buckwheat flour sitting around, waiting to be used, so I just threw that into the pie crust along with some spelt flour. It adds a really delicious, toasted savory flavor to the whole pie, so if you like buckwheat and that toothy whole grain tex...

Read More

Maple Yogurt Pound Cake
Maple Yogurt Pound Cake

November 11, 2018

We made a delicious, moist poundcake packed with maple flavor, with zingy bits of candied ginger and lemon zest dispersed throughout. Instead of butter, we used a mixture of yogurt and extra virgin olive oil, which gets folded in at the end to produce a crisp, crackly crust. 

Read More