Breakfast. I love it. Crepes are always a good idea, and pretty low effort because you can make the mixture the night before and let it sit in the fridge ready to swirl up a batch the next morning. It’s a real weekend morning kind of ritual, an easy way to make breakfast feel special. It’s also a great brunch option if you’re having friends over, but if you’re just cooking them for yourself or your family I strongly suggest making them still in your pyjamas. Depending on what you put on your crepes, each feast can be a little bit different. In our house we love Buckwheat Crepes because they are gluten free and we love the taste. When there’s rhubarb in the garden then Oven Roasted Rhubarb makes an excellent topping alongside some yoghurt or ricotta.

Buckwheat Crepes with Oven Roasted Rhubarb

Gluten free, sugar free, just get them into you.

Buckwheat Crepes

130g buckwheat flour
310ml milk
2 beautiful organic free range eggs

Whisk together the flour, milk and eggs until nice and smooth. Simple huh.

Heat a little coconut oil or butter in a fry pan (I have a little flat cast-iron crepe pan and it is awesome, go and get yourself one if you really like crepes, you won’t regret it). Heat the pan until just before smoking point, you need the pan to be hot before you try and make your first crepe.

Pour a ladle full of crepe mixture into the pan, and swirl it around quickly to create a thin, even layer. Pour any excess mixture out of the pan and back into the bowl, ready to make the next crepe.

Cook the crepe until it is just opaque, and you can run a rubber spatula around the edges of the crepe. It won’t take long to cook if the crepe is thin enough. Truth be told, the first crepe probably won’t turn out right (sometimes I’m lucky and the first one works out, but honestly if you tear the first one then cook’s treat for you). With your rubber spatula flip your crepe over and cook on the other side for just 10 or 20 seconds more, until the little bubbles on the second side are just browned. Slip it out of the pan and onto a beautiful plate that is magically waiting there for you, begging to be filled with a little stack of crepes.

Keep cooking crepe by crepe, keeping the first ones warm in a low oven on their beautiful plate, but covered by some tin foil so they don’t dry out. Do a little dance, shuffle in your slippers and give yourself a high five. Yay, crepes!

And if you do prefer your breakfast whilst reclining, these keep well in the fridge, so you can make them the day before, then wrap them well and pop in the fridge waiting to be warmed up by your loved one in the oven the next morning, to serve you breakfast in bed.

Oven Roasted Rhubarb

One bunch of beautiful pink rhubarb, ends and leaves discarded
2 or 3 tablespoons of stevia
Juice of half a lemon

Cut your rhubarb into little finger sized lengths. Place into a glass or ceramic bowl.

Sprinkle the rhubarb with the stevia and lemon juice and shake it all about. I am vague here about the stevia because personally I like rhubarb a little on the tart side, but some of us out there (well, pretty much everyone else that lives at my house anyway) like things a little sweeter, so you can add more. And if sugar doesn’t bother you, then go ahead and use brown sugar, oh my, it will be delicious.

Preheat your oven to 180 degrees C.

Let the rhubarb, lemon and sweetness mingle for 20 minutes of so, until they are juicy friends.

Pop the rhubarb and juices into a deep roasting pan (like a brownie tin, something with some depth to hold the juices) and cover with a piece of tin foil. Roast in the oven for around 20 minutes or a little less, rhubarb loses it’s shape quickly, so if you’d like the pieces to retain their roundness, check it after 15 for tenderness.

Enjoy.

You might also like: a recipe for Poached Rhubarb, served alongside a baked ricotta tart