Here's a fun fact. Buckwheat is not related to wheat at all, it is from the rhubarb family! It's a great source of slow-releasing carbohydrate, minerals such as copper, zinc and manganese, fibre, and even contains some protein. Deliciously nutty in flavour, I love to use the flour in these crepes. It makes them all the more more melt-in-the-mouth ...
Prep time: 5 mins; Cook time: 10 mins
Ingredients to serve 4
- 100 buckwheat flour
- 50g plain flour
- pinch of salt
- 1 egg
- 100 ml semi-skimmed milk
- 200ml water
- 30g melted butter, plus extra to cook
- a few drops olive oil
- 100g bacon lardons (optional)
- 300g mushrooms, finely sliced
- 200g bag fresh baby spinach
- 2-3 tbsp creme fraiche
- Sea salt and freshly ground black pepper
- Mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre for the egg.
- Break the egg into the mixture and then add the milk and half the water.
- Beat together with a fork or hand whisk until smooth. Mix in the rest of the water and the melted butter until you have a consistency or thin cream.
- If possible, leave the mixture for a couple of hours, or overnight.
- Prepare the filling. Heat a few drops of oil in a large non-stick frying pan and fry the bacon pieces, if using, until crisp, then add the mushrooms and fry for another 2 minutes. Add the spinach and cook for another 2 minutes or until it wilts, stirring frequently. Season with salt and pepper and a pinch of nutmeg. Transfer to a plate, draining off the juices (you don’t want a soggy pancake!)
- Clean the pan, place back on the hob and melt a knob of butter over a medium heat, moving the pan around so the butter melts to cover the base of the pan. Add a small ladleful of batter and quickly swirl it around to cover the pan. Cook for 2 minutes, then flip over and cook for a further 2 minutes.
- Add a spoonful of creme fraiche, and some of the filling, fold the pancake in half, then fold in half again.
- Set aside and keep warm, repeat with the remaining batter and filling and enjoy for breakfast, lunch or supper!