Buckwheat Crepes with Caramelized Apple Filling - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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