Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Buckwheat crepes with roasted rhubarb and cinnamon yoghurt 1

Buckwheat Crepes with Roasted Rhubarb and Cinnamon Yoghurt

Extracted from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, by Simon & Schuster Australia, RRP $39.99.

Buckwheat crepes with roasted rhubarb and cinnamon yoghurt 1

Step 1: Rinse the rhubarb stalks well, then cut into 5cm pieces. Place in a container with the sugar, orange zest and juice. Cover and refrigerate for several hours or overnight.

Step 2: Preheat the oven to 160C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked.

Step 3: Remove from the oven, uncover and set aside to cool.

Step 4: To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.

Step 5: To make the crepe batter, whisk together the milk and eggs, then set aside.

Step 6: Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.

Step 7: Heat a 24 cm frying pan with a little Extra Virgin Olive Oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.

Step 8: To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.

Step 9: Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe.

Ingredients

  1. 500g rhubarb leaves and bases discarded
  2. 40g 2 tbspn soft brown sugar lightly packed
  3. 2 oranges finely zested and juiced

Cinnamon yogurt

  1. 1 tspn raw honey (optional)

Crepe batter

  1. 300ml full cream milk or milk of choice, plus extra if needed
  2. 30g linseed
  3. 2 tbspn pepitas (pumpkin seeds)
  4. 2 tbspn sunflower seeds
  5. 1 tbspn sesame seed
  6. 100g 2/3 cup light buckwheat flour
  7. pinch of sea salt flakes

Buckwheat Crepes with Roasted Rhubarb and Cinnamon Yoghurt appears in

Add to your favourites
Your basket Your basket   Check out