As it happens, I like eating crepes all year long and in many variations: plain flour, gluten free with buckwheat, sweet and savoury. For me, Pancake Tuesday is just another excuse to eat more crepes. And what a fantastic excuse!
When I was younger and still lived in France, Sunday night in my family was almost always dedicated to a dinner of savoury galettes de blé noir (buckwheat crepes) and sweet crepes. My mother would whip up the galette and crepe batters in no time at all, fry the crepes, flip them over, organise the toppings (tomato slices, ham, grated cheese, sugar, chocolate and jams) in different plates and bowls and we would all ceremoniously enjoy our beloved crepes.
I make crepes for last minute dinners, brunches (with toppings of roasted cherry tomatoes and sauteed mushrooms) and for dinner parties or breakfasts with friends.
My recipe for buckwheat crepes differs a bit from the one of the renowned galettes from Brittany. The real galettes de blé noir batter contains buckwheat flour, egg and water. My batter is more similar to the one of crepes as it contains melted butter and milk instead of water.
With a big bag of Royal Gala apples sitting on the counter, I had the perfect idea for a crepes topping: some delicious caramelised apples. After cooking the apples in the caramel, you will be left with some wonderful melt-in-your-mouth pieces of fruit and a lovely caramel apple syrup to drizzle over the crepes.
I kept some of the buckwheat crepes to have for dinner with a bit of ham and cheese (they are easy to reheat in the microwave oven). But along the day, I would grab a couple of crepes, add a spoonful of caramelised apples and have a wonderful time. I enjoyed them with a cup of lemon green tea but a glass of dry cider would be a wonderful accompaniment.