Buckwheat crêpes or galettes de sarrasin are suitable for different sweet and savoury fillings. Great for breakfast with honey or jam, lunch or dinner filled with cheese, roasted vegetables, beans etc.

You need

• Large non-stick pan

Ingredients

• 4 eggs;
• 50g butter;
• 150g buckwheat flour;
• 150g plain flour;
• 500ml whole milk;
• 200ml water;
• 3 tsp sugar;
• 1 pinch salt;

Step by step

• Melt the butter in a bowl. Combine the melted butter, both flours, milk, water, eggs, salt, and sugar in a blender and process until smooth. Let the batter rest at room temperature for at least 1 hour or even refrigerate overnight.
• Lightly oil a non-stick frying pan, wipe it with a kitchen towel and heat well.
• Put a scant of batter and quickly swirl to coat the whole pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds.
• Transfer to a plate and repeat with the remaining batter.

  Your shopping basket

• 6 eggs – £1.30
• 250g butter – £0.95
• 500ml milk – £0.49
• 1,5kg flour – £1.79
• 1kg buckwheat flour – £2.25
• Total basket £6.78 | Cost of ingredients (12 crepes) £2.07 | Per crepe £0.17