Buckwheat Crepes

Monday, April 5, 2010

Buckwheat crepes are a light thin pancake that can be served with sweet or savoury fillings. This recipe uses a equal portions of buckwheat and plain flour to give a lighter mix that's better for you.

Ideal as a weekend breakfast or a light lunch when served with a sprinkle of sugar and lemon juice or some fresh fruit. Alternatively, the crepes would make a more filling lunch or starter when served with some extra low fat cream cheese and smoked salmon or a slice of low fat cheese with lean ham or salami. 

The batter will make smoother crepes if it's chilled beforehand for at least 30 minutes and can be stored in the fridge for up to 24 hours on standby. 

The recipe will 2 large or 4 smaller pancakes.

• 20g plain flour
• 20g buckwheat flour
• 1 medium egg. Lightly beaten
• 150ml low fat milk
• a little salt and a good twist of black pepper if making savoury crepes
• 2 sweeteners crushed with the back of a spoon if making sweet crepes
• Sprays of Fry Light One Cal Spray oil to fry the pancakes

  1. Sieve the flour into a large bowl and make a well in the centre.
  2. Crack the egg into the milk and whisk gently to combine.
  3. Add about a third of the egg/milk mixture to the flour and whisk slowly in the centre of the bowl drawing the flour down from the sides.
  4. Add another third of the egg/milk mix and continue to whisk, again drawing the flour down to thicken the batter.
  5. Add the rest of the egg/milk mix and continue to whisk for a further minute or so until the batter is smooth.
  6. Transfer to a measuring jug and chill until you're ready to make the pancakes. (For a minimum of 30 minutes).
  7. To make the pancakes, heat a large frying pan over a medium to high heat and add 2-4 sprays of oil per large crepe, 1-2 per small crepe. (A small frying pan works better if you are making smaller sized crepes).
  8. Remove the batter from the fridge and stir to ensure no lumps have formed. Add the salt and pepper or sweeteners as appropriate.
  9. Pour half the batter into the pan if making 2 large crepes (or quarter of the batter if making 4 smaller ones) Swirl the batter around to ensure it fills the pan.
  10. Cook for 2-3 minutes and then turn the pancake to allow the other side to cook for a further minute or so. 
  11. Remove to a warm plate and continue with the rest of the pancakes. (Alternatively, you can keep them warm in an oven on a low heat until your ready to serve.

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