FOODLOVER magazine


Buckwheat Crepes with Raspberry Compote

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…

Buckwheat pancakes



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


  • 200g raspberries 
  • 2 tbsp caster sugar


  • 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 mins. 
  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 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. 
  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. 

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.