Breakfast · French · 5 min
Breton Sarrasin Breakfast Crêpe with Seasonal Apple Compote
- Calories
- 100
- Protein
- 9g
- Carbs
- 14g
Ingredients
- 14.5 g Buckwheat flour
- 70.4 g Egg white
- 38.6 g Apple compote (no sugar added)
Method
- 01Whisk 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.
- 02Heat a small non-stick pan over medium-high heat.
- 03Pour the batter in, swirling the pan immediately to create a paper-thin layer.
- 04Cook for about 60 seconds until the edges curl and lift easily.
- 05Carefully flip and cook for another 30 seconds until the galette is lightly browned and smells toasted and nutty.
- 06Transfer to a warm plate and spoon the apple compote into the center.
- 07Fold the edges inward to create a square frame, leaving the center slightly exposed.
- 08Serve immediately while warm, ensuring the delicate buckwheat fragrance is present.
Cook it with the whole plan around it
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