100 g butter , melted, plus a knob to grease the crêpe pan
275 ml good-quality cider
250 g buckwheat flour
pouring cream , to serve
POACHED FRUIT
1 apple , peeled, cored and cut into large chunks
4 pears , peeled, cored and cut into large chunks
150 ml good-quality cider
1 generous splash of calvados
90 g sugar
1 vanilla pod
1 lemon , zest of
1 orange , zest of
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
For the poached fruit, place all the ingredients in a large saucepan over a high heat. Bring to the boil then reduce the heat and gently simmer.
Meanwhile, for the crêpes, beat the eggs in a bowl then add the butter, cider, 250ml water and a pinch of salt. Slowly sift in the flour, beating as you go, until you have a smooth batter. Refrigerate for at least 30 minutes.
When the fruit is tender but still holds its shape, bring the batter out of the fridge. Melt a knob of butter in a crêpe pan over a medium-high heat. Add a ladleful of batter and tip the pan to spread it around.
Once bubbles form on the surface, loosen the edges of the crêpe with a palette knife or spatula before gently turning it over. Cook for another minute till golden and cooked on both sides, then transfer to a warm oven while you continue making the others. Serve with poached fruit and cream.