Grande crêpe cuite au four, version pommes

Ingredients

• 30 g Granulated Sugar (2 tbsp, adds sweetness to the batter)
• 2 pcs Eggs (large, room temperature)
• 100 g Buckwheat Flour (also called sarasin flour; can be substituted with all‑purpose flour)
• 100 g All‑Purpose Wheat Flour (provides structure to the batter)
• 300 ml Whole Milk (warm (about 40°C) for a smooth, lump‑free batter)
• 2 pcs Apples (peeled, cored and grated (≈300 g))
• 1 tsp Ground Cinnamon (adds warm spice flavor)
• 30 g Unsalted Butter (cut into small pieces for dotting; extra for greasing the pan)
• a pinch Salt (enhances flavor if you skip butter for greasing)

Instructions

1. Whisk sugar and eggs

   Place the granulated sugar in the mixing bowl and whisk in the eggs until the mixture is pale and slightly frothy.

   Time: PT2M

2. Add flours

   Add the buckwheat flour and all‑purpose wheat flour to the bowl and stir gently until just combined – the batter will look thick.

   Time: PT3M

3. Incorporate warm milk

   Gradually pour the warm whole milk into the batter while continuously whisking, keeping the whisk centered in the bowl. This prevents any lumps from forming.

   Time: PT3M

4. Rest batter briefly

   Set the smooth batter aside while you prepare the apples.

   Time: PT1M

5. Prepare apples

   Wash, peel, core and grate the apples using a coarse grater. Spread the grated apples evenly on a large baking sheet.

   Time: PT5M

6. Preheat oven

   Preheat the oven to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

7. Grease the sheet

   Lightly butter the baking sheet (or use a silicone premium sheet). If you’re using a metal sheet, dot the surface with small butter pieces.

   Time: PT2M

8. Add batter over apples

   Pour the batter over the grated apples, spreading it gently with a spatula so it covers the apples evenly.

   Time: PT2M

9. Season

   Sprinkle the ground cinnamon over the top and dot with the remaining butter pieces. Add a pinch of salt if you omitted butter for greasing.

   Time: PT1M

10. Bake

    Place the sheet in the preheated oven and bake for 30 minutes, or until the edges are golden and a toothpick inserted in the centre comes out clean.

    Time: PT30M

    Temperature: 180°C

11. Flip the crepe sheet

    Remove the hot sheet from the oven. Lay a sheet of parchment paper on top, then place a second baking sheet or large plate over it and quickly invert the whole thing so the crepe side faces up.

    Time: PT5M

12. Cut and serve

    Cut the baked crepe into small squares. Serve immediately, hot, with an extra knob of butter if desired.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated Sugar: Honey (reduce milk), Maple syrup (adjust consistency)
• Instead of Eggs: Egg replacer (1 tsp xanthan per egg)
• Instead of Buckwheat Flour: All‑Purpose Wheat Flour
• Instead of All‑Purpose Wheat Flour: Bread Flour
• Instead of Whole Milk: Almond milk, Oat milk
• Instead of Apples: Pears
• Instead of Ground Cinnamon: Ground nutmeg (½ tsp)
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Mixing Bowl
• Whisk
• Grater
• Baking Sheet (30 × 40 cm)
• Parchment Paper
• Oven
• Spatula or flat knife (optional)
• Oven Mitts
• Cutting Board

Critical Steps — Do Not Skip

• Whisking sugar and eggs until frothy
• Adding warm milk gradually to avoid lumps
• Greasing the baking sheet properly
• Flipping the hot sheet using parchment paper
• Ensuring the crepe is fully baked before flipping

Chef Tips from the Video

• Use whole milk for the richest flavor; you can substitute with 2% milk but the texture will be slightly lighter.
• If you have a silicone premium sheet, you can skip the extra butter greasing – the crepe will release easily.
• A pinch of sea salt on top just before baking intensifies the sweet‑spice balance.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Not recommended beyond 2 hours as butter may spoil.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept covered at room temperature.
• Grated apples can be stored in a bowl covered with a damp cloth for 30 minutes to prevent browning.

Frequently Asked Questions