Buckwheat Crepes with Lavender Caramelised Bananas

Makes 8 crepes 

​Ingredients 

For the crepes 

• ¾ cup buckwheat flour 

• ¾ cup white flour 

• Pinch of salt 

• 1 large free range egg 

• 2 cups water 

• 40 grams butter, melted 

For the bananas 

• 50 grams butter 

• 3 dessertspoons sugar 

• Juice from 1 large lemon 

• Pinch of salt 

• 4-5 large bananas, peeled and cut diagonally into largish slices 

• 2-3 fresh lavender flowers, or 1-2 if using dried flowers 

Method 

1. Make the crepe mixture in advance as you want to let it rest. Mix the flours and salt together and whisk in the egg and water. Place into the fridge for at least 2 hours, or overnight if you are wanting these crepes for breakfast the next day.  

2. When the batter has rested and you are ready to cook the crepes, melt the butter in a non-stick or cast-iron frying pan. Add the melted butter to the crepe mixture and whisk it in well. Set batter aside. 

3. To make the filling, melt the butter in a pan and add the sugar and lemon juice. Swirl the pan and let the sugar dissolve. When it begins to bubble add the sliced bananas and crumble the lavender flower heads over the top. Gently cook on medium heat stirring every now and then until the syrup has thickened slightly and the bananas are cooked through but are still retaining their shape. 

4. Fry the crepes in a cast iron or good nonstick frying pan, using a bit of butter to fry them in. Using a ladle, spoon some crepe mix into the hot frying pan, swirling until the bottom of the pan is coated with a thin layer of batter. Cook the first side, flipping once it is golden and brown on the bottom.  Place the crepes on a plate and cover with a tea towel to keep warm, stacking them up until they are all cooked. 

5. Place the warm crepes and lavender caramelised bananas on the table along with some Greek yoghurt and extra lemon juice. This way everyone can assemble their crepes to their own liking.