We’ve made these crepes to indulge those with a sweeter tooth, but they work equally well as a savoury dish. You can make the crepes and keep them in the fridge until you’re ready to use them. Just reheat them in a non-stick pan.
Makes 6-8 medium crepes
- 1 cup - buckwheat flour
- 2 - eggs
- 1 cup - milk
- 0.75 cup - water
- 2 - plums
- 40 g - butter
- - yoghurt of your choice (coconut, cow, goat) to serve
- In a mixing bowl, put the flour, eggs, milk, and 1/2 cup of the water.
- Whisk until smooth, then add water until you have the consistency of thin cream.
- Set aside for half an hour.
- When ready to cook, heat a small knob of the butter in a non-stick frying pan on a medium heat – we used one with a diameter of 22cm.
- When the butter starts sizzling, take 1/2 cup of the batter and pour into the frying pan, moving it around quickly to coat the bottom of the pan. This can take a bit of practice to get right – don’t worry if your first one doesn’t work. We find it’s easiest to hold the frying pan off the heat in one hand while you pour in your batter with the other.
- Cook the crepe for a couple of minutes until the edges easily lift, then flip and cook on the other side. Keep warm in an oven and repeat with the rest of the batter.
- For the plums, slice them thinly, then add the remaining butter to a pan over a high heat. Add the plums and cook for a few minutes, keeping them moving in the pan.
- To put together, fold a crepe in half, then half again, and put on a plate alongside a helping of plums and a dollop of yoghurt.