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Buckwheat Crepes with Fruit Compote

Healthycooking's picture
  Unbleached all purpose flour 2⁄3 Cup (10.67 tbs)
  Buckwheat flour 1⁄3 Cup (5.33 tbs)
  Kosher salt To Taste
  Milk 1 1⁄4 Cup (20 tbs)
  Eggs 3 Large
  Safflower oil 1 Tablespoon
  Peaches/Plums /fresh berries 2 Cup (32 tbs), chopped and peeled
  Granulated sugar 2 Tablespoon
  Confectioners' sugar 2 Tablespoon (for sprinkling)

1. Start by preheating the oven to 375°F

2. In a large bowl, mix both flours with a pinch of salt, and whisk to combine thoroughly, make a hole in the center of the dry ingredients, then whisk the milk, eggs, and oil together
3. Pour the wet ingredients into the hole in the dry ingredients and whisk thoroughly, make sure not to overmix it, take a sieve and strain the batter through it into another bowl, take plastic wrap and cover it, chill it in the refrigerator for 2 hours
4. Make sure that the batter should be the frim like the heavy cream
5. In a saucepan, place the fruit, 1/2 cup of water, and 2 tablespoons of granulated sugar, and cook over low heat for 10 minutes, till the fruit is soft and juicy, but If the fruit seems dry, add a little more water
6. Taste the fruit and add a little more sugar if necessary, and set aside and keep warm
7. Heat an 8-inch crepe pan over medium-high heat, and
when it's hot, put a few drops of oil in the pan and tilt it so that the oil covers the surface
8. Using a small ladle, spoon about 2 1/2 tablespoons of chilled batter into the pan and tilt it again so that the batter spreads over the surface of the pan, set the pan on the heat and cook the crepe for about 1 1/2 minutes, till browned on one side
9. Take a spatula, and use it to turn the crepe, now cook it for 45 seconds on the other side, take a flat plate and turn the crepe out onto it
10. Repeat the same procedure with the remaining batter until you have 8 crepes piled up on the plate, also cover the crepes with a kitchen towel
11. On each crepe, spread 1 1/2 tablespoons of stewed fruit, roll the crepes into cigar shapes or fold into quarters
12. On an ungreased baking sheet, place the crepes and warm in the oven for about 4 minutes until heated through, sprinkle with a little confectioners' sugar and serve

13. Serve with a sauce of your choice (apple, maple)

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 322 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 165.7 mg55.2%

Sodium 177.1 mg7.4%

Total Carbohydrates 53 g17.5%

Dietary Fiber 2.8 g11.3%

Sugars 25.5 g

Protein 12 g23.9%

Vitamin A 10.2% Vitamin C 8.5%

Calcium 11.5% Iron 14.2%

*Based on a 2000 Calorie diet

Buckwheat Crepes With Fruit Compote Recipe