Apple-Buckwheat Pannekoeken (Dutch Crepes)


Dutch Apple-Buckwheat Crepes
Dutch Apple-Buckwheat Crepes


I decided to revive an old buckwheat crepe recipe which I make all the time, but my original post calls for fresh berries.  This is not really appropriate or desireable during the winter time because fresh berries are not in season.  In the fall, I like to top them with sliced persimmons or pears, but that season has now ended as well.  The only fruits I find at my farmers’ market this time of year are citrus fruits and apples.  So I decided to try making Dutch pannekoeken (thin, crepe-like pancakes) with sliced apples.  I still like to top them with frozen blueberries though, which are almost as nutritional as fresh ones and work well in the winter.  (You can get great frozen organic, wild blueberries at Trader Joe’s for 3 bucks.) 


I still follow the same basic buckwheat crepe recipe, though I now omit the agave nectar and instead of frying them in canola oil, I use virgin coconut oil, which is healthier and more flavorful. 


Apple-Buckwheat Pannekoeken


1/2 cup buckwheat flour

1/4 cup brown rice flour

1/4 tsp sea salt

1 large egg

3/4 cup almond or rice milk

1 small apple, thinly sliced

1/4 tsp cinnamon, plus more for sprinkling

1/4 cup frozen blueberries

1/4 cup chopped walnuts

2 T virgin coconut oil


Whisk together the flours and salt.  Beat egg and add to the flour mix, along with the almond or rice milk.  Whisk well so there are no lumps.  Thinly slice the apple and toss with cinnamon.  Heat a large skillet and wait until it is fairly hot before adding a tablespoon of coconut oil.  Coat the bottom of the skillet with the oil and drizzle a drop of the crepe batter into the pan to test the heat.  If it starts sizzling immediately, then the oil is the right temperature.  Pour the batter to form a crepe about 8 inches in diameter, or almost the size of the skillet.  Immediately layer half of the apple slices on top of the batter in the skillet.  Let it set for a minute or two, then drizzle a couple of spoonfuls of batter on top of the apple slices.  Let it cook for almost 5 minutes, or until bubbles start to form on the top of the batter.  Then gently flip, being careful not to lose any of the apple slices!  Cook for a few minutes more on this side, then flip over onto a plate.  Add another tablespoon of coconut oil to the pan and repeat for the second crepe.  Top the hot crepes with frozen blueberries (the heat from the crepe will thaw the blueberries) and walnut pieces.  Dust with cinnamon and drizzle lightly with your choice of maple or agave syrup. 


Makes 2 large crepes

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