Buckwheat Crepes with Caramelized Apple & Cinnamon Compote

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

In a separate bowl, whisk 3 large egg whites until slightly frothy, then add 1/4 cup almond milk, 2 tablespoons water, and 1/4 teaspoon vanilla extract.

Gradually add the wet ingredients to the dry ingredients, whisking continuously until you have a smooth batter with no lumps. Let the batter rest for 5 minutes.

While the batter rests, core and thinly slice 1 apple into 1/4-inch pieces.

Heat a small non-stick pan over medium heat. Once hot, add 1 teaspoon grass-fed butter.

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

Add 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1 teaspoon honey to the apples. Stir well and cook for another 2-3 minutes until the apples are soft and golden. Transfer to a small bowl and cover to keep warm.

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

Pour about 3 tablespoons of crepe batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.

Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Carefully flip and cook for another 30-45 seconds.

Repeat with the remaining batter to make 3-4 thin crepes, stacking them on a plate as you go.

Mix 1/4 cup Greek yogurt with 1/4 teaspoon lemon zest in a small bowl.

To serve, place the crepes on a plate, fill with the caramelized apple compote, and top with the lemon-scented Greek yogurt.