By Ellie Krieger

Special To The Washington Post

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. Ultimately, the crepes make the perfect seasonal cloak for a luscious, caramelized apple filling.

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 a choice of whole-wheat pastry flour, all-purpose flour or, to keep the dish gluten-free, a GF all-purpose flour blend. While the batter rests and thickens a bit, you make the filling by caramelizing sliced apples in a skillet with a pat of butter, some cinnamon, nutmeg, ginger and maple syrup.

There is a little extra crepe batter built into this recipe for a trial run, so you can afford to mess one up while getting the feel of it and still have enough for eight. Ladle in 1⁄4 cup of batter and tilt and rotate the pan so the batter covers the bottom evenly. It should be thin enough so that it spreads and coats easily. If the batter seems a little thick, stir in a tablespoon or two of water.

After a minute, the crepe will be browned on the bottom and a cinch to flip for cooking the other side. I just grab it with my fingers, but you can use a spatula or tongs to do the job. Pile the crepes on a plate as you cook them.

To serve, mound some apples onto a crepe. Add a dollop of yogurt (or ice cream if you are in dessert mode) and a sprinkle of nuts before wrapping it up — or wait and top the crepe with those two components, for an added flourish. Enjoy as an unexpected and healthful treat for breakfast or as a snack.

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