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
- 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)
- Fresh raspberries
For the labne, start by lining a sieve with muslin cloth/paper towel, then pop the sieve over a small bowl.
Next put 500g of natural Greek yoghurt in the sieve and allow to strain in the fridge overnight.
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.
Give the batter a good stir using a whisk (you want a thin batter-like consistency!)
Now pop a crepe pan/non-stick pan on low heat.
While the pan is heating up, flavour the labne by adding the zest of 1 lemon and 50g of finely chopped pistachios.
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).
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.
Finish with a sprinkle of chopped pistachios.