Buckwheat Crepes With Roasted Apricots

Preparation

1. Step 1

   In a medium bowl, whisk together the eggs, milk, water and sugar. Sift together the buckwheat and all-purpose flour and the salt and whisk into the liquid mixture. Add the melted butter or oil and whisk together. Insert a hand blender and blend for 1 minute. If you don’t have a hand blender, blend the mixture in a regular blender for 1 minute and pour back into the bowl. Cover and let sit for 1 hour.

2. Step 2

   Place a seasoned or nonstick 7- or 8-inch crepe pan over medium heat. Brush with butter or oil and when the pan is hot, remove from the heat and ladle in about ¼ cup batter if using an 8-inch pan, 3 tablespoons for a 7-inch pan. Tilt or swirl the pan to distribute the batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula and the crepe is nicely browned. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up.

3. Step 3

   Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer, but not too large. Place the butter, honey and almond extract in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Turn the apricots cut side down. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven.

4. Step 4

   Heat the crepes. Place 3 large or 4 small apricot halves on each crepe. Spoon a little of the juice in the pan over the apricots, but leave enough to spoon over the crepes. Sprinkle on some pistachios. Either roll up the crepe or simply fold over the apricots. Spoon juice from the pan over the crepe, garnish with more pistachios and serve. If you wish, serve these with a little honey-sweetened yogurt or vanilla ice cream.