Weekend breakfasts with my mom were 1. Scones made from the Fisher fair scone mix, 2. Pancakes from Krusteaz mix, 3. Homemade crepes with caramelized apples dusted with powdered sugar.
My mom and I were always up before my two younger sisters and the only way I could get my sisters up and at em’ was to make scones. When the scones had 5 more minutes left in the oven I would run downstairs to my sisters’ bedrooms and yell “Hot scones in 5 minutes, hot scones in 5 minutes.” That usually got them up.
When my mom felt like making breakfast and getting a little fancy, she would make us the crepes. My favorite part were actually the apples she would cook with brown sugar, cinnamon, and butter. She would take a crepe, roll it up with the apples tucked inside and dust powdered sugar on top.
For many years this was the only way I would eat a crepe. I went to France when I was 14 and tried to order a crepe with apples. I was swiftly informed that they did not serve their crepes with apples.
It wasn’t until my sister Sahara and I were living in Santa Fe, New Mexico that I realized the true potential of crepes. Sahara worked at a restaurant/food truck out of an airstream trailer that served French food, mostly crepes and soups. She had an amazing boss who would send her home with food all the time. Once she brought me a savory buckwheat crepe filled with ratatouille and goat cheese. My mind was officially blown. Now I love crepes, with ham, cheese, nutella, bananas, and of course apples.
This is a buckwheat crepe recipe served with caramelized apples. Crepes are so simple to prepare and pretty simple to make. It is easy to mix the batter in a blender so you don’t get any clumps from the flour. And remember, the first few crepes never turn out good. But keep trying.
Crepe recipe is adapted from David Lebovitz.
Buckwheat Crepes and Caramelized Apples
- 2 cups milk
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 3/4 cup buckwheat flour
- 3/4 cup all purpose flour
- 1 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoons cinnamon
In a blender combine all ingredients and blend. Rest overnight or at least half an hour before cooking.
When ready to cook, heat up a 9 inch non stick skillet. Add a small chunk of butter and melt.
Add about 2-3 tablespoons of batter and swirl around in the pan to distribute batter.
Cook on low heat for about 2-3 minutes. Loosen sides of crepe with spatula. Flip and cook for about 30 seconds more.
Cut apples into slices. Place medium saucepan over medium heat. Add butter. Then add apples.
Cook for a few minutes then add sugar and cinnamon.
Cook for about 10 more minutes or until apples are softened to your desired softness.
Place apples inside of crepe. Fold in a square or roll up like a blanket. Serve with powdered sugar and whipped cream.