September is nearly here, so bring on the apples! Add some savoury ham and/or cream cheese, roll it all up with a crêpe, and breakfast becomes almost as much fun as a Seuss book!
In the house or in a car, eat them, eat them; here they are!
Crêpes in a car? Is there a way?
All you need is a stick I say.
Crêpes can brighten anyone’s morning; they also are an ideal breakfast component to make ahead of time. On the weekend or during an evening show, whip up a stack to stow in the fridge or freezer (but see this post for storage tips). Then become a morning hero, with sweet and savoury crêpes ready to roll as you start the day.
Now I grew up with Swedish pancakes, which are basically the same as crêpes; they are only made from wheat flour though. French crêpes, on the other hand, have a dual tradition, with savoury crêpes made from gluten-free buckwheat flour, as well as sweet crêpes that are wheat-based. I am all about reducing my gluten consumption these days, but most buckwheat crêpes aren’t as flexible and friendly to rolling as the pancakes from my childhood. So these new and improved gluten-free crêpes were developed with flour ratios that help them flex and roll just right.
Since buckwheat is a seed and tapioca is a starch, these crepes qualify as grain-free too. If, however, you prefer the classic wheat-based crêpes, you may use my simple recipe for Sunshine Crêpes. Both recipes give wonderful results for spearing on a stick.
Crêpes on a Stick with Green Apples and Ham
- 3 large eggs, lightly beaten
- 1 cup coconut milk or dairy milk
- 1/3 cup buckwheat flour (I used light buckwheat)
- 1/3 cup tapioca flour
- 1/8 teaspoon sea salt
- butter or oil, for greasing the skillet
- 8 thin ham slices, preferably nitrite free and/or 6 ounces cream cheese*, softened
- 1 to 2 green apples (or other tart variety), cut into medium slices
- lemon juice, for sprinkling on apples
- Whisk eggs and milk together until smooth. Add flours* and salt and beat or whisk until a smooth, thin batter forms, adding a little more water or milk if needed.
- Heat a 9-inch round skillet or sauce pan over medium heat. Grease with butter or oil and pour in about 1/4 cup crêpe batter. Quickly tilt and swirl the pan to create a thin, round crêpe. When the batter is cooked through (it will lose its shine), flip and cook the other side until golden spots appear. Transfer cooked crêpe to a platter and cover to keep soft. Lightly grease skillet before making the next crêpe.
- Sprinkle lemon juice on apples and saute them with butter or oil for several minutes, until the apples are softened but not mushy. Let apples cool.
- Place a slice of ham in the center of a crepe and roll up. For vegetarian crepes, spread crêpe with softened cream cheese and roll up. Slice each crepe at 2 cm intervals to form round pinwheels. Cut each apple slice in half and spear through with a sharp knife tip. Thread crêpe pinwheels and apples onto wooden skewers or stir sticks. Cover until ready to serve. If tightly wrapped or kept in an airtight container, these can be refrigerated and served the next day.
* If you prefer to make crêpes that are not gluten-free, use this recipe.
* Cream cheese may be sweetened to taste with maple syrup or caramel sauce.
Recipe by Julia at SwirlsandSpice.com