Buckwheat Crepes with Roasted Cherries & Chocolate
recipe by: Sarah Menanix
yields: 10-12 crepes
prep time: 20 minutesmins
cook time: 30 minutesmins
Rest Time: 30 minutesmins
total time: 1 hourhr20 minutesmins
Toasty and nutty buckwheat crepes topped with roasted cherries, whipped cream, and bittersweet chocolate. A naturally gluten-free decadent dessert that makes the perfect sweet for Mother's Day brunch!
Add the buckwheat flour, milk, butter, sugar, eggs, and salt to a blender and blend until completely combined and smooth. Transfer to a bowl and let rest for 30 minutes (or up to 8 hours in the fridge).
Meanwhile, prepare your roasted cherries and whipped cream, as described below.
When the batter is done resting, add ½ cup water and whisk to combine.
Preheat an 8-inch non-stick skillet or crepe pan over medium heat. Drop a tiny bit of butter into the skillet to melt and rub it with a scrunched up paper towel. You want just enough to keep it from sticking, but not enough that it disrupts your batter.
With the skillet in one hand, pour ¼ to ⅓ cup of batter into the hot skillet. Working quickly, tilt your wrist to rotate the pan so the batter spreads around the pan. Gently shake the pan to spread the batter into a thin even layer on the bottom of the pan.
Set the pan back on the stove and let it cook until the edges slightly curl up and turn golden, while the top is no longer glossy, about 1-2 minutes.
Use a rubber spatula to lift all of the edges of the crepe to make sure it hasn't stuck to your pan.
Gently grasp and edge of a crepe with your finger tips and quickly flip the crepe (you can also use a large rubber spatula to help you flip the crepe if it's too hot for you!)
Let cook for 1-2 more minutes until it turns golden brown. Transfer to a stack on a plate and repeat with remaining batter.
Roasted Cherries, Whipped Cream, Chocolate
Preheat the oven to 425°F.
In a small roasting pan, toss the cherries, ¼ cup of the sugar, and corn starch until completely combined. Roast for 10 minutes until the cherries have broken down and the sauce has begun to thicken. Remove from heat and let cool slightly while you prepare the whipped cream and chocolate.
In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream until it begins to thicken, but peaks have not formed yet. Add the sugar and vanilla paste and continue whisking until pillowy soft peaks form. Chill while you melt the chocolate and make the crepes.
Cook your crepes as described above.
Just before serving, melt the chocolate in a double broiler or for 30 seconds at a time in a heatproof bowl in the microwave, until completely smooth.
To serve, spread a spoonful of whipped cream on half of a crepe and top with a spoonful of roasted cherries. Fold the crepe in half and then quarters. Drizzle with melted chocolate and serve with more roasted cherries and whipped cream, as desired.
Notes
When serving a crowd, I like to have two pans going at the same time to speed things up. I use my crepe pan on one burner and a non-stick skillet on another.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.