Buckwheat Crepes with Raspberry Compote
BUCKWHEAT CREPES WITH RASPBERRY COMPOTE
Made using the Ceramic Crepe Pan
What you need
- 75g buckwheat flour
- 25g brown rice flour
- 1 tbsp flaxseed
- 3 eggs
- 150ml milk
- 150ml buttermilk
- 50g butter, melted
- a little oil for greasing
- 200g raspberries
- 2 tbsp caster sugar
- 200g blueberries
- 200ml Greek yoghurt
- runny honey
What to do
- Sift the flours into a mixing bowl and add the flaxseed. In another bowl, whisk together the eggs and milk. Add the buttermilk and butter, whisking well.
- Pour the egg and milk mixture into the flour, stirring well to make a smooth batter the consistency of single cream. Add a little more milk if the batter is too thick, then leave it to stand for 5 minutes.
- Heat the pan until hot, then brush with a little oil. Spoon 1-2 ladles of batter onto the pan, swirling to give a thin coating. Cook for 1-2 minutes until the surface is dry and the underside is golden, then flip over and cook for a further 30-45 seconds. Repeat with the remaining batter until you have 8 crêpes.
- To make the compote, cook the raspberries and sugar in a small pan over a gentle heat until softened. Serve the crêpes with the raspberry compote, blueberries, Greek yogurt and a drizzle of honey.
Tips: These crêpes are best eaten freshly made and can be kept in a warm oven until needed. If you need to make them ahead, the batter can be prepared in advance and stored in the fridge for up to 48 hours; alternatively, make and freeze the crêpes, then defrost and reheat gently in a warm oven or for a few seconds in the microwave.