Buckwheat Crepes with Roasted Rhubarb and Cinnamon Yoghurt Recipe

Name: Buckwheat Crepes with Roasted Rhubarb and Cinnamon Yoghurt Recipe
Yield: 4
Ingredients: 1 x 500g bunch rhubarb, leaves and bases discarded; 2 tbspn soft brown sugar; 2 oranges, zested and juiced; 2 tbspn Maggie Beer Extra Virgin Olive Oil; [HEADING]Cinnamon Yoghurt[/HEADING]; 3/4 cup (200g) thick natural probiotic yoghurt; 1 tspn ground cinnamon; 1 tspn raw honey (optional); [HEADING]Crepe Batter[/HEADING]; 300ml full cream milk (or milk of choice), plus extra if needed; 2 free range eggs; 2 tbspn linseeds; 2 tbspn pepitas (pumpkin seeds); 2 tbspn sunflower seeds; 1 tbspn sesame seeds; 2/3 cup (100g) light buckwheat flour; Pinch of sea salt flakes

Maggie's buckwheat crepes are always a hit and this recipe combines them with homemade Cinnamon Yoghurt, oranges and baked rhubarb.

Share