Recipe: Chocolate Coffee Buckwheat Crepes
A very special dessert worth the extra effort
Buckwheat crepes, also known as Gallettes de Sarrasin, are associated with the Brittany region of France and were often used as a substitute for bread. The savory versions contain egg and cheese, but for those with a sweet tooth, here is a luxurious chocolate coffee version.
What is buckwheat flour?
Buckwheat flour is milled from a grain-like seed and is not related to wheat or regular flour. Although it has a similar starch and protein content to wheat flour, buckwheat flour is gluten-free and is often used for gluten-free baking and pasta making.
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Chocolate Coffee Buckwheat Crepes
Luxurious buckwheat pancakes with chocolate coffee flavor served with vanilla ice cream and maple syrup
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Servings: 10 – 12 Crepes
Ingredients
- 100g buckwheat flour
- 1 pinch of Salt
- 1 heaped tbsp good quality cocoa powder
- 3 tablespoons of maple syrup
- 2 eggs
- 200ml milk
- 50ml strong espresso coffee left to go cold
- 50g melted butter
- 1 tbsp sunflower or rapeseed oil
- Vanilla clotted cream ice cream and maple syrup for serving
Instructions
- Place all ingredients into a bowl and whisk until smooth (you can also use a blender)
- Cover and leave to rest for an hour. This helps the texture and flavour develop.
- Heat a crepe or frying pan until hot, brush with a little butter (be careful not to have excess butter in the pan as this will stop the crepes forming evenly).
- Using a small ladle or measuring cup, quickly pour 2 -3 inches of batter into the hot pan, rolling it around at the same time to cover the entire surface. It should bubble quickly, lose its shine and show small holes.
- Flip crepe over and cook on the other side for approx. 10 seconds. Roll or fold crepe up and remove from pan. Repeat until batter is gone.
- Serve crepes with a scoop of vanilla ice cream and drizzle generously with maple syrup.
