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20 minutes
- 3 free-range eggs
- 100 g butter melted, plus a knob to grease the crêpe pan
- 275 ml good-quality cider
- 250 g buckwheat flour
- pouring cream to serve
- 1 apple peeled, cored and cut into large chunks
- 4 pears peeled, cored and cut into large chunks
- 150 ml good-quality cider
- 1 generous splash of calvados
- 90 g sugar
- 1 vanilla pod
- 1 lemon zest of
- 1 orange zest of
- For the poached fruit, combine ingredients in a large saucepan and bring to a gentle simmer. For the crêpes, mix eggs, butter, cider, water, salt, and flour until smooth. Chill for 30 minutes. Cook fruit until tender but firm. Cook crêpes in butter in a pan until golden on both sides. Serve crêpes with poached fruit and cream.
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