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