Buckwheat Crepes With Caramelized Apples

1. 1

   Place milk, water, eggs and salt in a blender.

2. 2

   Cover blender and turn on at low speed.

3. 3

   Add flours, then butter or oil and increase speed to high.

4. 4

   Blend for 1 minute.

5. 5

   Transfer to a bowl, cover and refrigerate for 1 to 2 hours.

6. 6

   Place a nonstick or seasoned 8-inch crepe pan over medium heat.

7. 7

   Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter.

8. 8

   Tilt or swirl pan to distribute batter evenly and return to the heat.

9. 9

   Cook for about 1 minute, until you can easily loosen the edges with a spatula.

10. 10

    Turn and cook on the other side for 20 to 30 seconds.

11. 11

    Reverse onto a plate.

12. 12

    Continue until all of batter is used up.

13. 13

    Keep warm in a low oven.

14. 14

    To make the caramelized apples, heat a large, heavy skillet over medium-high heat.

15. 15

    Add butter.

16. 16

    When it begins to color add sugar, apples, cinnamon and nutmeg.

17. 17

    Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.

18. 18

    Place a warm crepe on a plate and spoon apples onto one half.

19. 19

    Fold the crepe over, then fold over again (to a quarter circle) to make room for another crepe.

20. 20

    Repeat with another crepe.

21. 21

    Top with a spoonful of creme fraiche or yogurt, and serve.

* Per serving · 4 servings · Values may vary.