Buckwheat Crepes

GF | Cook Time: Really fast | Servings: 4

This is a personal favourite, We were living in France when I was pregnant with Lily and as soon as Mat played an away game with Rugby I would be at the creperie, I lied about how many visits I made a day as it was just too embarrassing to tell the truth! Well the truth is out now because Lily is also a bit addicted. Buckwheat flour is perfectly suited to this, it’s light nutty flavour just works so well.

Ingredients

· 2c milk

· 1/2 tbsp sugar

· 1/4 tsp salt

· 80g butter melted

· 1 1/4 cups buckwheat flour

· 3 eggs (lightly beaten)

Method

1. Mix dry ingredients together.

2. Whisk in milk eggs and the butter till you have a smooth batter.

3. Let sit for 15 mins before using

4. You will need a good crepe pan for this pour a ladle fill, approx 3/4 cup in a crepe pan and move it around till you have quite a thin crepe. Cook till golden brown and then flip it over.

5. Add your favourite fillings in the middle and then fold the three ends over so it resembles a square, let it cook for another few minutes till the filling is hot and the crepe is golden brown on the bottom. This is ready to serve with a crisp glass of apple cider.

FLAVOURS: THE FRENCH DON’T OVERFILL THEIR CREPES, I HAVE LISTED A FEW OF MY FAVOURITE COMBINATIONS, BUT YOU CAN SERVE IT WITH ANY OF YOUR FAVOURITES. -WILTED SPINACH , HAM AND SLICED MUSHROOM -HAM, CHEESE AND BREAK AN EGG ON THE TOP DURING COOKING -HAM, MUSHROOM, CHEESE AND TOP WITH MESCLUN AND A FRENCH VINAIGRETTE -NUTELLA

Note: I use Ceres Organic Buckwheat Flour as i find it is very fine and quite mild in flavour. You can also do half plain flour and half buckwheat.