Crêpes with buckwheat honey and apple compote

From time to time, we all need a bit of gentle sweetness. For me, childhood food comfort comes in the form of Crêpes, savoury or not, but also apple compote my grandmother used to do by the gallons at this time of year. I brought some back from her garden last month, trees planted over 35 years ago, ideal for a breakfast treat. Here it goes.

For the crêpes:

You’ll need:

• 150g of organic white flour
• 2 whole eggs
• 50g of sugar
• a pinch of ground cinamon
• a little splash of vanilla essence
• 25cl of milk

How To:

Put all the ingredients in a bowl but the milk, whisking the eggs from the centre of the mix. Add the milk little by little and keep whisking until the dough is smooth; if too thick, add a little more milk. Cover the bowl with cling film and let the lot rest in the fridge for at least an hour.

Melt 200g of butter and with some kitchen towel and an elastic band, make a little bun. Heat up a shallow frying pan ( or a crêpes one for that matter), dip your little bun in the butter and rup all over the pan. With a ladle, spread the mix quickly and evenly and turn on the other side when cooked for another little bit. Repeat the operation and stack the crêpes. Set aside.

For the compote:

You’ll need:

• 6-8 nice stewing apples
• 2 teaspoons of buckwheat honey
• 10cl of water

Peel and core the apples and chopp them into little pieces. In a pot, start the stewing with the water, and the two tsp of honey. Let them stew until smooth, stirring from time to time and adding a bit of water if too thick. You shouldn’t be needing any sugar, but if it is too acidic, by all means, do so or simply add a bit more honey. 20 minutes should do it.

You can heat up the crêpes, or not, and serve with a generous dollop of apple compote and a drizzle of accacia honey.

Happy Breakfast!