Buckwheat Crepes & Homemade Labne

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 People

Buckwheat Crepes w Raspberries, Pistachios and Homemade Labne. Follow along this Pancake Day as Nick cooks delicious Buckwheat Crepes using @bonnemaman_au’s Raspberry Conserve! Learn how to make homemade labne and gets some tips into the art of flipping crepes (its the double spatula for Nick haha).

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4 People


  • Bonne Maman raspberry conserve
  • 500 g Natural Greek yoghurt
  • 400 g Buckwheat flour , (or normal flour)
  • 2 Eggs
  • 800 mL Milk
  • 2 tbsp Honey , (or other sweetener)
  • 1 Lemon
  • 500 g Pistachios, (or other nut)
  • Ghee/butter
  • Fresh raspberries


  • 1)

    For the labne, start by lining a sieve with muslin cloth/paper towel, then pop the sieve over a small bowl.

  • 2)

    Next put 500g of natural Greek yoghurt in the sieve and allow to strain in the fridge overnight.

  • 3)

    For the buckwheat crepes, start by putting 400g of buckwheat flour, 2 eggs, 800mL of milk and 2 tablespoons of honey into a large mixing bowl.

  • 4)

    Give the batter a good stir using a whisk (you want a thin batter-like consistency!)

  • 5)

    Now pop a crepe pan/non-stick pan on low heat.

  • 6)

    While the pan is heating up, flavour the labne by adding the zest of 1 lemon and 50g of finely chopped pistachios.

  • 7)

    Next cook the crepes- cook for approx 2 mins on one side (ensure edges have some nice colour), then carefully flip and cook on second side for 30 secs to 1 min (demonstrated in the recipe’s IG video).

  • 8)

    To serve, evenly spread a little bit of raspberry conserve in the middle of a crepe, then add a little more of the raspberry conserve, a tablespoon of labne and some fresh raspberries on top.

  • 9)

    Finish with a sprinkle of chopped pistachios.

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