Breton Sarrasin Breakfast Crêpe with Seasonal Apple Compote

Whisk the buckwheat flour with a splash of water and the egg white until a smooth, thin batter forms—it should be the consistency of heavy cream.

Heat a small non-stick pan over medium-high heat.

Pour the batter in, swirling the pan immediately to create a paper-thin layer.

Cook for about 60 seconds until the edges curl and lift easily.

Carefully flip and cook for another 30 seconds until the galette is lightly browned and smells toasted and nutty.

Transfer to a warm plate and spoon the apple compote into the center.

Fold the edges inward to create a square frame, leaving the center slightly exposed.

Serve immediately while warm, ensuring the delicate buckwheat fragrance is present.