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Buckwheat Crepes with Caramelized Apple & Cinnamon Compote

Buckwheat Crepes with Caramelized Apple & Cinnamon Compote

Breakfast
Prep Time
10min
Cook Time
20min
Servings
1
Calories
422
Chef's Note

For the best texture, ensure your crepe batter is very thin - it should be the consistency of heavy cream. If it's too thick, add a bit more water a teaspoon at a time. Let the batter rest for at least 5 minutes to allow the flour to fully hydrate, which will give you more tender crepes.

Tags
breakfast
buckwheat
crepes
apple
high-protein
high-carb
dairy-free option
seasonal
French-inspired
healthy
Ingredients

  • 1/3 cup buckwheat flour

  • 3 large egg whites

  • 1/4 cup almond milk, unsweetened

  • 1/4 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 1 whole apple, medium

  • 1 teaspoon ghee

  • 1 teaspoon maple syrup

  • 1/4 cup Greek yogurt, non-fat

  • 2 tablespoons water

Instructions
  • 1

    In a medium bowl, whisk together 1/3 cup buckwheat flour, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt.

  • 2

    In a separate bowl, whisk 3 large egg whites until slightly frothy, then add to the flour mixture.

  • 3

    Gradually add 1/4 cup almond milk and 2 tablespoons water, whisking until you have a smooth, thin batter. Let rest for 5 minutes.

  • 4

    Meanwhile, core and thinly slice 1 medium apple.

  • 5

    Heat a non-stick pan over medium heat and add 1 teaspoon ghee.

  • 6

    Add the sliced apples to the pan and cook for 5-7 minutes, stirring occasionally until they begin to soften and caramelize.

  • 7

    Add 1 teaspoon maple syrup and 1/4 teaspoon cinnamon to the apples, stir to coat, and cook for another 2-3 minutes until the apples are golden and tender. Transfer to a bowl and cover to keep warm.

  • 8

    Wipe the pan clean with a paper towel and return to medium heat.

  • 9

    Pour about 3 tablespoons of crepe batter into the pan, quickly tilting in all directions to spread the batter in a thin layer.

  • 10

    Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown, then carefully flip and cook for another 30-60 seconds.

  • 11

    Repeat with remaining batter to make 3-4 thin crepes.

  • 12

    Fold the crepes into quarters or roll them up and arrange on a plate.

  • 13

    Top with the caramelized apple compote and 1/4 cup non-fat Greek yogurt.

Nutrition Information (per serving)
422
Calories
26g
Protein
47g
Carbs
14g
Fat
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