The buckwheat crepe, is not a crepe if we are being technical. After spending some time in Brittany in France, I learned that a savoury buckwheat crepe is not a crepe, but a galette. But I won’t tell if you won’t. This simple recipe is perfect for sweet or savoury fillings, so let your imagination soar. Oh the combo’s I have seen...I should really write a book!!!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1/4 Cup buckwheat groats
- 2 eggs
- 1 Cup milk
- 1/4 Cup plain yoghurt
- 1 Cup plain flour plain flour BUY
- 1 Teaspoon vanilla bean paste Heilala vanilla bean paste BUY
- 1 Tablespoon raw sugar
- Pinches pink salt flakes Pink salt flakes BUY
Place buckwheat into Thermomix bowl and mill 1 min/speed 10.
Add remaining ingredients and blend 1 min/speed 7.
Allow batter to rest while you preheat a frypan on a medium heat (Induction 6).
Just before cooking, dollop a little butter into pan and allow to melt. Pour each crepe into hot pan and cook a few minutes each side.
Serve with toppings of choice.