Serves 6 - Preparation: 30 min - Cooking: 30 min
Ingredients
- 310 ml water
- 250 g buckwheat flour
- 250 ml semi-skimmed milk
- 1 egg
- 50 g sugar
- 2 egg whites
- 8 g baking powder
- 10 g vanilla extract (or pod)
- 1 pinch of salt
- 1 container crème fraîche
- Isigny
- 100 g powdered sugar
- 2 vanilla pods
- 3 apples
- 50 g butter
- 100g sugar
Preparation
For buckwheat crepes:
- In a bowl, combine the flour and baking powder and mix. Add the eggs, sugar, water, and milk. Mix with a hand whisk.
- Then mix your crepe batter with an electric mixer to remove all lumps. Your batter should be liquid and slightly thick.
- Let rest for approximately 1h30.
- Heat the crepe maker. When it reaches temperature, stir the batter with the ladle and pour 1 ladle of crepe batter in the center of your appliance and spread with the spreader over the entire surface of the plate, let cook for 1 min then flip and cook for 30 seconds on the other side.
- Proceed this way for all crepes, stirring the batter well with the ladle before each crepe.
- Set aside.
For the apple mixture:
- Split the vanilla pods in half and extract the seeds.
- In a bowl, mix the crème fraîche with the powdered sugar and vanilla seeds. Keep refrigerated.
- Peel the apples, cut them into quarters then into fairly thin slices.
- Sauté the apple slices in butter in a pan over high heat.
- Add the four-spice blend. Cover and lower the heat to finish cooking for a few minutes.
Prepare the crepes one by one:
- Reheat each crepe on the appliance with a good piece of butter, add the apples to the center of the crepe, fold the edges without hiding the apples.
- When serving, add a nice quenelle of cream.
Enjoy!