Buckwheat crêpes with passion and mango syrup

Buckwheat crêpes with passion and mango syrup

By
From
Green Kitchen Travels
Makes
15

Put on a blindfold and walk out on to the streets of Paris; there is a very good chance that you will collide with a crêpe stand. Actually, on just about any street corner in all French cities you can get a pretty extraordinary crêpe with a savoury filling or a generous drizzle of syrup or chocolate.

These ones made purely with buckwheat flour, have a wonderful earthiness to them. If you have time, prepare the batter an hour ahead and leave it to rest at room temperature – you will get a much better textured result. Served with this gorgeous, sweet, exotic and slightly ginger-zinged passion and mango syrup, it will really make you smack your lips.

Passion syrup

Ingredients

Quantity Ingredient
6 passion fruit, halved and pulp scooped out
4 tablespoons maple syrup
or 4 tablespoons clear honey
90ml water
1 cm piece fresh ginger, peeled and grated
1 vanilla pod, split and seeds scraped
1-2 ripe mangoes, peeled and cut into segments

Pancake batter

Quantity Ingredient
225g buckwheat flour
3 large eggs
450ml plant milk, such as oat or almond
250ml water
1 tablespoon cold-pressed coconut oil, melted, plus extra for frying
pinch sea salt

To serve

Quantity Ingredient
100g mascarpone cheese
or 100g greek-style yoghurt

Method

  1. To make the syrup, place the the pulp into a saucepan. Add the maple syrup or honey, water, ginger and vanilla seeds and cook over medium-low heat, stirring occasionally, until the syrup thickens. If the syrup is too thin, you can let it reduce on the heat for a few minutes more. Add the mango to the syrup and set aside.
  2. To make the pancake batter, beat all the ingredients together in mixing bowl until smooth. To ensure all the lumps are gone, pass the batter through a sieve. Alternatively, put the flour in a bowl. Add the eggs and half the milk and beat until smooth, then gradually mix in the remaining milk and the water. Finally, stir in the oil and salt. Ideally, leave to rest for an hour, if time. Give it a stir afterwards to make sure the flour doesn’t end up in the bottom of the bowl.
  3. Heat a 20 cm frying pan over a medium-high heat. Add a tiny knob of coconut oil, and when melted, swirl it round the pan then tip out the excess. Add 4–5 tablespoons of the batter. Tilt the pan in circles to swirl the batter round to coat the base of the pan. Fry for about 45 seconds or until the pancake is golden underneath and set on top then flip over and briefly cook the other side. Slide onto a baking sheet and keep warm while you make the remaining pancakes in the same way.
  4. Fold the crêpes into quarters. If liked, return them to the pan and heat through with some of the mango and syrup. Serve the crêpes with a spoonful of the mango and passion syrup and a dollop of mascarpone cheese or yoghurt.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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