Just in time for Pancake Day, try these buckwheat crepes with raspberry compote for something a little different. This recipe is also perfect for a delicious dessert or blinding brunch…
MAKES 8
FOR THE CRÊPES
- 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
- 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 mins.
- 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 mins until the surface is dry and the underside is golden, then flip over and cook for a further 30–45 secs. 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.