Buckwheat Crepes with Sautéed Pears

Makes about 12 crepes

2 tablespoons butter

4 firm, ripe pears, chopped

1 to 2 tablespoons brown sugar

Pinch ground cinnamon

Staite’s Buckwheat honey

Monforte Dairy’s Quark cheese

Crêpes:

1 1/4 cups buckwheat flour

3 large eggs

1/4 cup vegetable oil (plus additional oil for skillet)

3/4 cup milk

1 1/4 cups water

Pinch salt

Crêpes: In bowl, whisk flour with salt. In second bowl, whisk together eggs, oil, milk and water; pour over dry ingredients and whisk until smooth (adding more water if necessary to make thin batter. Cover and chill.

Heat 8-inch crêpe pan or skillet over medium heat. For each crêpe, brush pan with some oil. Pour scant 1/4 cup batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (*If making ahead, layer crêpes between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours.)

For filling: Melt butter in skillet over medium heat. Add pears, sugar and cinnamon and cook, stirring, until pears are softened, about 5 minutes. Spread about one tablespoon of Quark cheese over bottom third of crêpe. Top with some of the pears and drizzle with a little honey. Roll up and serve with another drizzle of honey.

 

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