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A zesty compote full of all your favourite berries pairs perfectly with these delicate crepes. Throw on a dollop of coconut yoghurt and you’ve got yourself a winner. Question is, do you enjoy them for breakfast or dessert, or both?
Place the berries, sugar, orange juice, zest and cinnamon in a small saucepan and bring to the simmer over low-medium heat, stirring occasionally, until the sugar dissolves. Simmer for 4-5 minutes, until the fruit begins to soften and liquid reduces to a syrup. Transfer into a serving bowl and set aside to cool to room temperature.
Place the buckwheat flour and plain flour in a medium bowl and whisk to combine. Make a well in the centre. Crack the eggs into the well and add about ½ cup (125 ml) of the milk. Whisk, gradually incorporating more flour in from the sides and adding the remaining milk and the water, until all the liquid is added, and you have a smooth batter, the consistency of pouring cream. Melt the butter. Whisk the hot butter into the batter. Alternatively, blitz all the ingredients together in a food processor or blender. Cover and rest the batter for a minimum of 30 minutes, up to an hour at room temperature, or up to overnight in the refrigerator.
Preheat a 25 cm crepe or non-stick frying pan over medium heat. Wipe the pan with some paper towel, dipped in butter, to lightly grease. Pour 1/3 cup (80 ml) of the batter into the centre of the pan, tilt and swirl so the batter coats the surface evenly. Cook for 1 minute until the underside is lacy and golden and the edges are brown. Flip and cook for 30 seconds on the other side, or until golden. Flip onto a plate and cover with a clean tea towel, to keep warm. Repeat with the remaining batter.
Serve topped with berry compote and coconut yoghurt and scatter with hazelnuts.
1 cup (250 g) coconut yoghurt, to serve
¼ cup (35 g) roasted hazelnuts, coarsely chopped
250 g punnet Driscoll’s strawberries, hulled
125 g punnet Driscoll’s blackberries
125 g punnet Driscoll’s blueberries
125 g punnet Driscoll’s raspberries
¼ cup (55 g) caster sugar
2 tablespoons orange juice
2 strips orange zest
1 cinnamon stick
¾ cup (110 g) buckwheat flour
½ cup (75 g) plain flour
1 cup (250 ml) milk
1 cup (250 ml) water
60 g unsalted butter, plus extra for greasing