Buckwheat Crepes With Apples

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This is a wonderful fall dessert or breakfast. For dessert these are delicious topped with vanilla ice cream and for breakfast topped with whipped cream. Recipe source: bon appetit (october 1984)

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Steps

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Using a food processor or a blender , process the first 8 ingredients together for one minute or until smooth.

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Heat a 7-inch crepe pan over medium-high heat , brushed lightly with oil.

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Spoon 1 / 4 of the batter into the corner of the pan , tillting pan until it coats bottom of pan.

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Cook crepe until bottom is firm and brown , loosening corner with a knife.

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Turn crepe and cook other side.

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Slide cooked crepe onto plate while cooking remaining crepes , stirring batter and brushing with additional oil as necessary.

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To make filling: melt butter in skillet and add apples , cinnamon , sugar and nutmeg and cook , stirring , for 10 minutes or until apples are tender.

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Add rum and cook until liquid is absorbed.

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Spoon 1 / 4 of the filling into crepe , roll and sprinkle with powdered sugar and ice cream to serve.

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Ingredients

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milk, white flour, buckwheat flour, sugar, rum, egg, butter, vanilla, vegetable oil, apples, cinnamon, nutmeg