Buckwheat crepes with apple compote recipe
Buckwheat Crepes with Apple Compote recipeThis article was published by: Matthew
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Recipe introBuckwheat crepes with apple compote is a delightful recipe that combines the earthy flavors of buckwheat with the sweetness of apple compote. These thin, gluten-free crepes are made with a batter consisting of buckwheat flour, eggs, and milk, resulting in a light and slightly nutty taste. The apple compote, made by cooking apples with sugar and spices, adds a burst of fruity goodness to each bite. This recipe is perfect for breakfast or brunch, offering a comforting and satisfying start to the day.
Keywords: buckwheat crepes, apple compote, gluten-free, breakfast, brunch
Buckwheat crepes with apple compote recipe details
- 1 cup buckwheat flour
- 1 large egg
- 1 large egg white
- 2/3 cup milk
- 1/4 cup apple cider
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 Tablespoon oil
- 1/4 teaspoon salt
Crepes: In blender combine flour, egg white, milk, cider, sugar, oil, vanilla, salt and 2/3 cup water. Process until smooth. Batter should be the consistency of heavy cream.
Apple Compote: Melt butter in large skillet over medium high heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Add apple slices and sprinkle with sugar. Cook, tossing occasionally, until the apples are tender and lightly caramelized, 15 to 20 minutes. Remove from heat and stir in vanilla and cinnamon.
Place folded crepe on flat pan and put into oven until heated. Heat apple cider to reduce and thicken. Pour over crepes.
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