Better breakfasts: Buckwheat and mango crepes
Eating well doesn’t mean giving up carbs. Just swap out the white stuff for grains that taste amazing – and love you back.
6 passion fruit; halved, pulp removed
4 tbsp maple syrup or clear honey
1cm piece fresh ginger; peeled, grated
1 vanilla pod, split and seeds scraped
1-2 ripe mangoes, peeled and cut into segments
100g mascarpone cheese
225g buckwheat flour
3 large eggs
450ml plant milk, eg oat or almond
1 tbsp melted cold-pressed coconut oil, plus extra for frying
Pinch of sea salt
1 To make the syrup, place the pulp into a pan. Add the syrup or honey, water, ginger and vanilla seeds and cook over medium-low heat, stirring occasionally, until it thickens. If the syrup is too thin, let it reduce on the heat for a few minutes more. Add mango and set aside.
2 To make the pancake batter, beat the cheese and flour together in a bowl until smooth. To ensure all the lumps are gone, pass batter through a sieve. Add eggs and half the milk and beat until smooth, then slowly mix in remaining milk and the water.
3 Stir in the oil and salt. If time, leave to rest for an hour. Stir afterwards to make sure the flour doesn’t end up in the bottom of the bowl.
4 Heat a 20cm frying pan. Add a tiny knob of coconut oil to melt, swirl it round and tip out the excess. Add 4-5 tbsp of batter. Tilt pan to swirl batter and coat the base of the pan. Fry for 45 seconds or until pancake golden underneath and set on top; flip and briefly cook other side. Slide onto a baking sheet and keep warm while making other pancakes.
5 Fold the crèpes into quarters and serve with a spoonful of syrup and a dollop of mascarpone cheese.
Buckwheat crèpes with passion and mango syrup taken from Green Kitchen Travels by David Frenkiel & Luise Frankel (Hardie Grant, £25). Photography David Frenkiel