Sour Cream and Chèvre Filled Buttermilk Crepes with Spiced Fried Apples and Raisins

Many cuts of meat hit the grill over the holiday weekend, so this evening it was time to imbibe in some sweet, vegetarian glory. Ample eggs (thank you East Fork Farm) and chèvre were present, doused with local honey and coconut oil fried apples with raisins and crushed almonds. The wild strawberries were a last minute must...collected with the help of nimble, 3-year-old fingers. A fine Tuesday night!


Sour Cream and Chèvre Filled Buttermilk Crepes with Spiced Fried Apples and Raisins: (Serves 4-6)

Apple Mixture:
*3 Gala apples, cored and sliced
*3 Tablespoons unrefined coconut oil
*1/2 teaspoon ground cinnamon
*pinch ground clove
*pinch ground nutmeg
*1/4 cup Thompson raisins
*1/4 cup almonds, chopped

Place a medium cast iron skillet over medium heat. Add coconut oil. Saute apples until slightly soft and lightly browned, about 4 minutes. Season with spices. Add raisins and almonds. Saute 1 more minute then remove pan from heat and set aside.  Make sour cream filling.

Filling:
*1/4 cup high quality sour cream
*1/4 cup high quality whole milk plain yogurt
*4-5 heaping Tablespoons plain goat cheese
*2 Tablespoons raw honey
*1/2 teaspoon ground cinnamon
*1 teaspoon vanilla extract

Whisk all ingredients together in a small mixing bowl. Set aside. Make crepe batter

Crepe Batter: (Adapted from Saveur)
*2 cups organic flour
*2 Tablespoons raw cane sugar or honey
*1/2 teaspoon aluminum free baking powder
*2 cups quality buttermilk
*1 cup whole plain yogurt
*2 Tablespoons butter, melted

*6 fresh eggs

Whisk flour, cane sugar and baking powder together in a medium mixing bowl (if using honey add to wet ingredients). Then whisk the buttermilk, yogurt, butter and eggs together in a separate bowl. Mix wet ingredients into flour mixture until smooth.
Heat a 12 inch skillet over medium heat. Coat with coconut oil. Ladle 1/3 cup batter into hot skillet, swirling to coat pan. Cook until crepe bubbles in the center and is lightly golden, then flip with confidence, and cook and additional minute. Transfer to a plate and repeat with remaining batter coating pan with coconut oil between each crepe.

Spoon about 3 Tablespoons of the sour cream filling down the center of each crepe and sprinkle with apple and raisin mixture.
Fold crepe over thrice. Repeat.
Top filled crepes with remaining sour cream filling and apple mixture.
Sprinkle with wild strawberries.
Serve warm.