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).
Buckwheat Crepes & Homemade Labne
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4 People
Ingredients
- 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
Method
- 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.