Buckwheat Crepes with Rhubarb & Orange Compote

Recipe & Photos by Kathryn Westmore of London Bakes
See full feature in Delighted's Spring Issue

For the Compote
3/4 lb (400 g) rhubarb, chopped into ½ inch pieces
Zest of 1 orange
Juice of ½ an orange
1/4 cup unrefined granulated sugar

1 egg
1/2 cup + 2 tablespoons milk
1/2 cup (55 g) buckwheat flour
1 tablespoon of butter
Crème fraîche, to serve

1. Put all the ingredients in a pan over a medium-low heat and cook for 20-30 minutes until the rhubarb is soft but still has a little bite to it.  Set aside until needed.
1. Whisk together the egg and the milk in a large bowl until combined.  
2. Whisk in the flour until you have a smooth batter. Leave to stand in the fridge for at least 2 hours.
3. When you’re ready to make the crêpes, heat a little of the butter in a small skillet over a medium heat.
4. Give the batter a quick whisk and ladle a spoonful of it into the hot pan. Quickly roll it around to cover the whole pan and cook until browned (about a minute). Flip the crepe and cook the other side. Continue to cook the rest of the batter. You can keep the cooked crêpes in a slightly warm oven to keep them from going cold.
5. Spoon a generous tablespoon of the compote–either warm or cold depending on your preference–into the middle of a crêpe and wrap.
6. Serve with a dollop of crème fraîche and a scattering of orange zest.