Spicy cinnamon apples with a French twist, galettes are a kind of pancake native to Breton and traditionally made with buckwheat flour. These delicious crepes are perfect for your Easter breakfast!
Equipment
- Food processor
- 25 cm Frying pan
- Spatula
Ingredients
For the galette
- 2 Organic Free Range Eggs
- Pinch of Himalayan Salt
- 550ml Unsweetened Almond Milk
Cinnamon apple filling
- 4 Medium Apples, quarter, core & thinly slice
- 2 Tsp Cinnamon Powder
Method
- Mix all the ingredients together in the food processor for 2 minutes until completely combined.
- Wipe the frying pan with coconut oil, put on a high heat, once hot reduce to medium temperature.
- Ladle mix into frying pan, spread so evenly covers the base of the pan.
- Cook for 2 minutes until small bubbles start to appear on the surface, then flip (we like to use a spatula for this) and cook for a further 2 minutes.
- Repeat the process.
- 4 medium apples, quarter, core and thinly sliced.
- Gently melt 1 tsp. of coconut oil in another frying pan or a heavy based pan.
- Add 2 tsp. of coconut palm sugar & 1 tsp. of cinnamon powder. Stir until the sugar dissolves.
- Add the apple slices and cook on a medium heat until they are soft, stir occasionally so they don’t stick together.
- Tip Galette onto a plate; fill the centre with apple mix fold & serve.
- We like to drizzle a little grade A maple syrup over the top!
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