Buckwheat crepes with roasted rhubarb and cinnamon yoghurt
500g rhubarb, leaves and bases discarded
2 tablespoons lightly packed soft brown sugar
finely grated zest and juice of 2 oranges
2 tablespoons extra virgin olive oil
200g thick natural probiotic yoghurt
1 teaspoon ground cinnamon
1 teaspoon raw honey
300ml full-cream milk, or milk of choice, plus extra if needed
2 free-range eggs
2 tablespoons pepitas
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
100g light buckwheat flour*
Rinse rhubarb stalks well, then cut into 5cm pieces. Place in a container with the sugar and orange zest and juice. Cover and refrigerate for several hours or overnight.
Preheat oven to 160°C (fan-forced). Place rhubarb in a single layer in a roasting tin and pour over juice and zest. Cover with foil and bake for 20 minutes or until just cooked. Remove from oven, uncover, and set aside to cool.
To make cinnamon yoghurt, combine all ingredients in a bowl, cover and refrigerate until needed.
To make crepe batter, whisk together milk and eggs, then set aside.
Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.
Heat a 24cm frying pan with a little olive oil over low-medium heat. Lift pan from the heat, then pour in a thin layer of batter and tilt pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.
To serve, fill crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Leftover batter will hold until the next morning.
Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat for this recipe.
Extracted from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, rrp $39.99.© Photography Dragan Radocaj