Buckwheat crepe stuffed with local summer fruit, toasted walnuts, whipped cream & honey
Instead of featuring white flour, these crepes have buckwheat flour, which contains more dietary fiber than its white counterpart. The slow-roasted fruit filling is naturally sweet and nutritious. Perfect for a light dessert or top with creamy yogurt for breakfast or brunch!
For the crepes:
- ½ cup whole milk
1 large egg
- ½ tbsp melted butter
- ½ cup buckwheat flour
- Pinch of salt
- About 2.5 tbsp of water
- Blend all the ingredients and adjust with the water so it is not too thick.
- Let rest for a few hours in the fridge for best results.
- When ready to cook heat a crepe/non-stick pan over medium heat add butter or neutral oil and ladle batter and swirl pan until batter is evenly distributed.
- Gently remove to wax paper when cooked and stack until batter is used up.
- Store in fridge or at room temp if planning to use right away.
For the fruit:
- Mixed variety of local summer fruits (peaches, cherries, plums etc.)
Chop fruit into same size pieces and put in 300 oven with a sprinkle of sugar and slow roast until lightly caramelized and most of the liquid is gone
- Adjust sugar
- Toast a ½ cup of walnuts in same oven until lightly browned and fragrant. Rough chop.
- With a whisk or in a stand mixer whip 1 ½ cups heavy cream until peaks form fold in powdered sugar to taste when cream is whipped.
- Put fruit on one side of the crepe and fold into quarters. Put in the 300 oven until warmed, 5 minutes or so.
- Put on a dollop of cream, sprinkle with nuts and drizzle with honey.
Art Rogers/Lento Restaurant