Oh, what buckwheat can do for these blender crepes

Buckwheat — which, despite its name, isn’t a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and dark color, giving the crepes a sassy Goth sensibility, while adding a wealth of protein, fiber, minerals and antioxidants.

Making them is less complicated than you might think, because all the batter ingredients are whirred together in the blender. Since buckwheat has no gluten to provide structure and can be intense-tasting on its own, it is blended here with flour or, to keep the dish gluten-free, a GF all-purpose flour blend. 4 servings

From nutritionist and cookbook author Ellie Krieger. Ingredients 1 cup low-fat (1 percent) milk 3 large eggs

2 tablespoons water 1 tablespoon pure maple syrup

¼ teaspoon salt

M cup buckwheat flour

L cup whole-wheat pastry flour, all-purpose flour or a gluten-free all-purpose flour blend

3 tablespoons canola oil or other neutrally flavored oil, plus more for the pan

¾ cup plain low-fat Greekstyle yogurt, for serving

½ cup toasted, chopped walnuts, for serving (optional) 1 tablespoon unsalted butter

2 medium golden delicious apples, peeled, sliced into 1/4inch slices

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg

Pinch salt

3 tablespoons pure maple syrup Directions

For the crepes: Combine the milk, eggs, water, maple syrup and salt in a blender; blend on the “mix” or a low setting to incorporate. Add the buckwheat and whole-wheat pastry flours; blend for about 15 seconds until very smooth. Add the oil and blend for about 5 seconds. Pour the batter into a bowl, cover and place in the refrigerator while you prepare the filling.

For the filling: Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the apples and then sprinkle them with the cinnamon, ginger, nutmeg and salt. Cook for about 6 minutes, stirring occasionally, until browned and softened but not mushy. Stir in the maple syrup and cook for 1 to 2 minutes.

Heat a crepe pan or a 10-inch nonstick skillet (with an 8-inch base) over medium heat. Brush with oil. Use a ¼ cup measure to ladle the batter into the center of the pan. Tilt and rotate the pan so that the batter forms a thin layer in the bottom of it. Cook until the top is no longer liquid and the bottom is nicely browned, about 1 minute. Flip and cook the other side lightly, 15 seconds more. Repeat with the remaining batter. (You will not need to re-oil the pan.) Stack the finished crepes on a plate.

To serve, pile about L cup of the apple mixture onto each crepe on a plate. Top with a heaping tablespoon of the yogurt and a tablespoon of the walnuts. Serve right away.