Apple Stuffed Buckwheat Crȇpes

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ingredients

for the crȇpes

• 2 cups buckwheat

• 1/4 cup rice or tapioca flour

• 1/2 teaspoon salt

• 2 tablespoons dedicated coconut

• 1 tablespoon maple sugar (optional)

• 2 eggs

• 1 cup milk (may use dairy milk or non-dairy alternative)

• Pinch of salt

• Butter or coconut oil for cooking

for the filling

• 4 medium gala apples

• 2 tablespoons coconut oil or dairy butter

• 4 teaspoons lemon juice

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 2-3 tablespoons maple syrup

• 1/4 cup white raisins

• 1/3 cup boiling water

• 1/4 cup blueberries, cleaned

• 1/4 cup raspberries, cleaned

directions

to make the crȇpes

1. Place the buckwheat and tapioca flours in a medium mixing bowl. Stir in the salt, desiccated coconut and maple sugar, if using.

2. In a small bowl, beat the eggs until evenly mixed, then whisk in the milk.

3. Make a well in the center of the flour mixture. Gradually incorporate the egg mixture into the flour to form a smooth, even textured batter. Set aside, covered, for at least 30 minutes.

The batter may be prepared to this point and refrigerated in an airtight container for up to 3 days before cooking.

to cook the crȇpes

1. Check the consistency of the batter. After resting it might need to be thinned slightly. The ideal texture for the batter is that when you dip a spoon into the batter it lightly coats the spoon with a slightly translucent layer. The batter should not be so thick that you cannot see the spoon, however do not add too much water, making it so thin that it barely adheres to the spoon.

2. Heat a 6-8 inch crȇpe pan or shallow skillet over medium heat until hot, but not smoking. Remove from heat and wipe the surface of the pan with butter or oil. Return the pan to the heat and pour about 3-4 tablespoons all at once into the pan, tilting the pan to allow the batter to roll around and cover the full surface in a thin, even layer.

3. Return the pan to the heat and cook the crȇpe until the edges just begin to brown and the crȇpe loosens from the surface of the pan. When the crȇpe is golden brown, flip and cook the second side until light brown spots appear.

The crȇpe can be used immediately; filled with your favorite filling; sweet or savory. Unused batter may be refrigerated for about 3 days and cooked as needed. Before cooking check the consistency of the batter and thin if necessary.

If you wish to prepare all of the batter and store the crȇpes for future use, cut 12-18 squares of parchment that are approximately the same size as the crȇpe pan. Stack cooked crȇpes with paper between them, then wrap in a plastic bag and store in an airtight container. Crȇpes may be peeled off one-by-one, reheated and used as needed. Frozen crȇpes will keep for up to 6 months, and they will keep in the refrigerator for a week.

to prepare the apple filling

1. In a small bowl, soak the raisins in the hot water for 10-20 minutes or until softened.

2. Quarter, core and peel the apples, then cut them into small cubes. Drain the raisins (save the soaking liquid to sweeten a smoothie or tea) and toss the softened raisins together with the apples.

3. In a medium saucepan, heat the butter or coconut oil over medium high heat, then stir in the apple raisin mixture. Reduce the heat to medium and stir in the lemon juice, cinnamon and nutmeg.

4. Cook the apple mixture, stirring frequently, until the apples are just tender, about 7 to 8 minutes. Add just enough maple syrup to sweeten slightly, but not so much that the delicate apple flavor is overpowered by the taste of maple.

The apple filling may be prepared to this point up to 5 days in advance if refrigerated in a tightly sealed container.

Just before serving, be sure the apple mixture is warmed through. Remove from the heat and stir in the berries.

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note

For each serving, place a warmed crȇpe on a serving dish. Place about 1/4 cup of apple filling on the upper right quarter of the crȇpe. Fold the left side of the crȇpe over the filling, them wrap the bottom right side of the crȇpe over the folded crȇpe, to make a triangular shape. Tuck any extra crȇpe beneath the bundle. Drizzle the fruit with additional maple syrup if desired.

Serve hot or with ice cream.