Enjoy a South African twist with this recipe for Pear and Blue Cheese Crepes
125g buckwheat flour
1 egg yolk
1 teaspoon sea salt
200ml dry cider
20ml melted butter
2 South African pears, thinly sliced
200g blue cheese, thinly sliced
A sprinkle of sea salt
A few walnuts or pecans (optional)
Honey or maple syrup, for drizzling
Mix the flour, egg, egg yolk and salt together in a large bowl, then add the cider and melted butter. Beat with a wire whisk until smooth, and set aside for a few minutes.
Heat a pancake pan or very flat frying pan over a medium heat. Add a knob of butter and fry the pear slices until light golden. Remove from the pan and set aside.
Add a ladle of the pancake batter to the pan, tilting the pan so that the batter flows evenly over the surface. Cook for a few minutes, and then flip the crepe over carefully to cook the other side.
Add some thin slices of blue cheese and a few slices of pear. Allow the cheese to melt slightly then transfer to a plate and sprinkle with sea salt. Add walnuts or pecans if you wish, and a drizzle of honey or maple syrup. Cook the remaining batter in the same way to make 4 crepes.* This is a savoury crepe using buckwheat flour rather than plain flour. In Brittany they use cider to replace the milk that you would use in a sweet crepe. This is a dish that would make a great main course with a green salad. Buckwheat flour has no gluten – to make the batter a little more elastic, you could add a little Xanthan gum (available in the flour section of most supermarkets).
Recipe provided by Beautiful Country, Beautiful Fruit.