Buckwheat Crêpes with Raspberry Compote

Makes 8

Made using the Lakeland Crêpe Pan


  • 75g buckwheat flour
  • 25g brown rice flour
  • 1 tbsp flaxseed
  • 3 eggs
  • 150ml milk
  • 150ml buttermilk
  • 50g butter, melted
  • A little oil

For the Raspberry compote

  • 200g raspberries
  • 2 tbsp caster sugar

To serve

  • 200g blueberries
  • 200ml Greek yogurt
  • Runny honey


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tip: 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.