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Buckwheat Crepes with Apple Compote
Crepes: In blender combine flour, egg white, milk, cider, sugar, oil, vanilla, salt and 2/3 cup water. Process until smooth. Batter should be the consistency of heavy cream.
Apple Compote: Melt butter in large skillet over medium high heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Add apple slices and sprinkle with sugar. Cook, tossing occasionally, until the apples are tender and lightly caramelized, 15 to 20 minutes. Remove from heat and stir in vanilla and cinnamon.
Place folded crepe on flat pan and put into oven until heated. Heat apple cider to reduce and thicken. Pour over crepes.
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