Sophie Michelle says: "Buckwheat has been used for delicate crepes in France for years, amazingly Buckwheat is not actually a grain and these babies are Gluten free! I have used the Chilean blueberries to add amazing flavour and stunning colour, great for every occasion from breakfast through to dessert. Make them naughtier with the additon of vanilla ice cream."
250g Buckwheat flour
75ml sparkling water
100g Chilean blueberries
50g melted butter
Blueberry and lemon compote;
250g Chilean Blueberries
50g caster sugar
1 tsp lemon zest
200g Greek Yoghurt to serve
Firstly puree the blueberries and sparkling water together until a fine puree. Then whisk the eggs, milk and the melted butter in a separate bowl. Place the buckwheat flour in a large bowl and pour first the egg mix and then the blueberry puree into the centre of the flour. Whisk well to combine until smooth. Let the batter sit for 30 minutes whilst you make the compote.
To make the compote place the sugar, blueberries and lemon zest into a small saucepan and then place on a medium heat. Bring to the boil, then turn down and simmer for 10 minutes.
Then when you are ready to go, heat up a frying pan to a mediumhigh heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre and swirl around quickly to cover the pan and produce a thin pancake. Then flip over and cook on the side for one more minute.
When ready fold the pancakes over into quarters, then place 2 on each plate and spoon over some Greek Yoghurt and compote.