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Buckwheat Crepes

a simple dish to prepare for breakfast, lunch or dinner served with any number of savoury and sweet toppings
Servings: 6 large crepes
Author: Amanda Lawson

Ingredients

Buckwheat Crepes

  • 150 g plain wholemeal flour (I use spelt flour)
  • 150 g buckwheat flour
  • 500 ml milk (I use low-fat milk)
  • 4 large eggs
  • 2 tsp raw sugar
  • pinch of salt

Whipped Feta

  • 1/2 cup soft feta
  • 1/2 cup Greek yoghurt
  • 2 tbsp milk
  • 2 tbsp olive oil
  • 2 tbsp chopped herbs (parsley dill, chives)

Green Salad Topping

  • 1 Lebanese cucumber
  • 1 zucchini
  • 1 lemon, zest & juice
  • sea salt and black pepper

Smoked Trout Topping

  • 1 fillet hot smoked trout (substitute with smoked mackerel/salmon)
  • capers
  • finely chopped spring onions
  • chopped dill
  • lemon wedges

Instructions

Buckwheat Crepes

  • Mix all the ingredients together in a blender for a minute or so until smooth, then set aside, covered for 30 minutes, at room temperature. The mixture should be the pouring consistency of custard. If it's too thick, add a little more milk.
  • Heat a non-stick fry pan over medium-high heat. When hot, dip a piece of paper towel in a small amount of butter and wipe it over the base.
  • I like to use a soup ladle to spoon the mixture into the pan to ensure the crepes are the same size. Pour in about 3/4 ladle of the batter and tip the frypan so that the crepe batter covers the base of the pan.
  • Cook for about a minute. Little bubbles will appear on the surface which indicates it's time to flip the crepe over. The underside should be golden brown. Cook the other side for about a minute until golden.
  • Set aside on a plate, and continue until you have used all the batter. Serve immediately.

Whipped Feta

  • Place all the ingredients in a bowl and whip with electric beaters for a couple of minutes until smooth and creamy.

Green Salad Topping

  • Using a vegetable peeler, peel the zucchini and cucumber into thin strips.
  • Toss in a bowl with lemon zest, the juice of half the lemon, chopped herbs, salt and pepper. Serve the remaining lemon wedges as a garnish.

Hot Smoked Trout Topping

  • Assemble flakes of the smoked trout together with chopped spring onions, capers, herbs and wedges of lemon on a plate so that people can help themselves.

Notes

The crepes taste best when served immediately. You can refrigerate them and reheat them in the oven for about ten minutes.