Buckwheat Crepes with Sparkling Water
Buckwheat Crepes with Sparkling Water
Ingredients
- 1 cup (150 g) buckwheat flour
- ½ cup (75 g) unbleached all-purpose flour
- ¼ tsp salt
- 2 eggs
- 2 cups (500 ml) sparkling water
- 2 tbsp melted butter, plus more for cooking
- 2 tbsp (30 ml) maple syrup, plus more for serving
- 3 Empire apples, seeded and cut into ½-inch (1 cm) rounds
- 3 tbsp (45 ml) maple syrup
- 1 tbsp butter
Instructions
- In a bowl, combine both flours with the salt. Add the eggs, 1 cup (250 ml) of the sparkling water and the melted butter. Whisk well until smooth. Add the remaining sparkling water and the maple syrup.
- Heat a 7-inch (18 cm) non-stick skillet over medium-high heat. Once the skillet is hot, brush it with butter.
- For each crepe, pour about ¼ cup (60 ml) of the batter in the centre of the skillet. Tilt the skillet from side to side to spread the batter evenly to cover the bottom of the skillet. Once the edge of the crepe easily comes away from the skillet and starts to brown, after about 1 minute, flip the crepe over using a spatula. Cook for another 30 seconds and remove from the skillet. Set aside on a plate.
Buckwheat Crepes with Sparkling Water