Buckwheat crepes with poached apple & pear

“This French-style pancakes recipe works a treat with sweet or savoury fillings, any time of day ”

3 free-range eggs

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

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

Method

1. Recipe by Andy Harris
2. 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.
3. 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.
4. 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.