BUCKWHEAT CREPES WITH ROAST PEACHES & MASCARPONE
Jane Lyons & Will Bowman
![](https://www.cuisine.co.nz/wp-content/uploads/2020/02/Cuisine-Magazine-Recipe-Buckwheat-Crepes-with-Roast-Peaches-and-Mascarpone.jpg)
tags:buckwheat crepes, buckwheat, crepes, peaches, mascarpone
Serves
4Preparation
10 mins plus resting timeCook
45 minsIngredients
½ cup buckwheat flour | |
¼ cup white flour | |
1 tablespoon sugar | |
½ teaspoon salt | |
2 tablespoons extra virgin olive oil | |
1 cup water | |
½ cup milk (regular or dairy free) | |
¼ cup beer | |
6 ripe peaches, halved and stoned | |
1 tablespoon raw sugar | |
butter and olive oil, for frying | |
mascarpone, to serve | |
black sesame seeds, to serve (optional) |
Instructions
1. | Sift the flours, sugar and salt into a bowl and make a well in the centre. |
2. | Pour in the oil, water, milk and beer and whisk to combine – the batter should be the consistency of runny cream so you may need to add a bit more water to loosen. |
3. | Cover mixture and set aside for 1 hour or overnight in the fridge. |
4. | Place the peaches in a roasting dish, sprinkle with raw sugar and roast at 170°C fan bake for 20-30 minutes or until sticky and golden. |
5. | Heat one teaspoon olive oil and one tablespoon butter together in a large non-stick frying pan over a medium heat. |
6. | Pour in ¼ cup of crepe batter and tilt the pan to spread the mixture. |
7. | Cook for approximately 2 minutes or until golden on the bottom side, then flip and cook for a further minute. |
8. | Repeat process with remaining mixture, re-greasing pan with oil and butter as you go. |
9. | Serve crepes with a dollop of mascarpone, peaches and a sprinkle of black sesame seeds. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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