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Buckwheat crepes with Greek yoghurt and summer fruits

Buckwheat crepes with Greek yoghurt and summer fruits

Buckwheat is a grain-like seed traditionally eaten in Asia and Eastern Europe, and is rich in iron, zinc and magnesium. Nutritionist Rob Hobson has used buckwheat crepes to make this delicious summer berry breakfast or dessert.

Buckwheat crepes with Greek yoghurt and summer fruits

Serves 4


  • 160g buckwheat flour
  • 65g plain flour
  • 2 eggs
  • 600ml milk
  • 1/2 teaspoon salt
  • 30g unsalted butter, melted
  • 200g Greek yoghurt
  • 1 tbsp agave
  • 1 tsp vanilla bean paste
  • Zest 1 lemon
  • 75g strawberries, hulled and sliced
  • 75g blueberries
  • 75g raspberries
  • 75g blackberries, halved
  • A few mint leaves, to decorate


  1. Whisk together the flours, eggs, milk and salt. Put the batter in the fridge for at least 2 hours to allow it to rest.
  2. In a small bowl mix together the Greek yoghurt, agave, vanilla and the zest of the lemon. Set aside in the fridge until needed.
  3. When ready to serve, heat a pan over a medium heat. With a paper towel, rub a little butter around the pan, then add a ladleful of the batter. Let the galette brown on one side, then flip it over. Remove the galette from the pan and set it aside. Repeat until all the batter is used up.
  4. To serve, place 2 pancakes on a plate and top with 1/4 of the yoghurt mixture and some of the berries. Finally add a few mint leaves.

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

Find out more at Rob Hobson's website, or read more about Healthspan's health experts.