Lunch: Buckwheat Crepes with Caramelized Apple Filling

Recipe by Vera Kaltinick Nutritious buckwheat flour gives these crepes a rich, nutty flavor. Use three different varieties of apples to create a more flavorful filling.

Ingredients

1/2 c. organic spelt flour
1/4 c. organic buckwheat flour
2 tsp. organic date sugar
.13 tsp. kosher salt
3/4 c. organic low-fat milk
1 tbsp. brandy
2 large organic free range eggs
1 tbsp. organic sweet butter

Instructions

To make crepes: Place flours, sugar, and salt in a bowl and combine well, or pulse ingredients in a food processor.
Place milk, brandy, eggs, and melted butter in a measuring cup. Combine the wet and dry ingredients, scraping down the bowl to be sure all ingredients are blended.
To cook crepes, heat a crepe pan or medium skillet. When the pan is hot, lightly grease the pan with a dab of butter. Spoon in 1/4 cup crepe batter and swirl the batter around just enough to coat the pan. Pour the excess back into the batter. Cook until nicely browned, about 1 minute. Loosen the edges and flip the crepe and cook on the other side. Both sides should be speckled brown. Repeat using all the batter, stacking them on a plate to keep warm.
To make apple filling: Melt butter in a medium sauce pan and gently sauté the apple slices until they begin to soften.
Add the sugar, molasses, brandy, and lemon juice and continue to cook the apples on medium heat until the juices start to thicken in the pan, about 5 minutes.
Roll each crepe with a little warm apple filling and finish with a dollop of whipped yogurt topping.

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