Buckwheat crepe stuffed with local summer fruit, toasted walnuts, whipped cream & honey

Instead of featuring white flour, these crepes have buckwheat flour, which contains more dietary fiber than its white counterpart. The slow-roasted fruit filling is naturally sweet and nutritious. Perfect for a light dessert or top with creamy yogurt for breakfast or brunch!

For the crepes:

• ½ cup whole milk
• 
1 large egg
• ½ tbsp melted butter
• ½ cup buckwheat flour
• Pinch of salt
• About 2.5 tbsp of water

Instructions:

1. Blend all the ingredients and adjust with the water so it is not too thick.
2. Let rest for a few hours in the fridge for best results.
3. When ready to cook heat a crepe/non-stick pan over medium heat add butter or neutral oil and ladle batter and swirl pan until batter is evenly distributed.
4. Gently remove to wax paper when cooked and stack until batter is used up.
5. Store in fridge or at room temp if planning to use right away.

For the fruit:

• Mixed variety of local summer fruits (peaches, cherries, plums etc.)
• 
Chop fruit into same size pieces and put in 300 oven with a sprinkle of sugar and slow roast until lightly caramelized and most of the liquid is gone
• Adjust sugar

Instructions:

1. Toast a ½ cup of walnuts in same oven until lightly browned and fragrant. Rough chop.
2. With a whisk or in a stand mixer whip 1 ½ cups heavy cream until peaks form fold in powdered sugar to taste when cream is whipped.
3. Put fruit on one side of the crepe and fold into quarters. Put in the 300 oven until warmed, 5 minutes or so.
4. Put on a dollop of cream, sprinkle with nuts and drizzle with honey.

Source:

Art Rogers/Lento Restaurant