Food / 26.11.2015

Better breakfasts: Buckwheat and mango crepes

By Healthy Magazine
Whip these up the next time you're hosting healthy foodies for brunch


Eating well doesn’t mean giving up carbs. Just swap out the white stuff for grains that taste amazing – and love you back.

Makes 15
6 passion fruit; halved, pulp removed
4 tbsp maple syrup or clear honey
90ml water
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
250ml water
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

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Buckwheat and mango crepes
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