Ingredients
| ½ cup buckwheat flour | |
| ¼ cup white flour | |
| 1 tablespoon sugar | |
| ½ teaspoon salt | |
| 2 tablespoons extra virgin olive oil | |
| 1 cup water | |
| ½ cup milk (regular or dairy free) | |
| ¼ cup beer | |
| 6 ripe peaches, halved and stoned | |
| 1 tablespoon raw sugar | |
| butter and olive oil, for frying | |
| mascarpone, to serve | |
| black sesame seeds, to serve (optional) |
Instructions
| 1. | Sift the flours, sugar and salt into a bowl and make a well in the centre. |
| 2. | Pour in the oil, water, milk and beer and whisk to combine – the batter should be the consistency of runny cream so you may need to add a bit more water to loosen. |
| 3. | Cover mixture and set aside for 1 hour or overnight in the fridge. |
| 4. | Place the peaches in a roasting dish, sprinkle with raw sugar and roast at 170°C fan bake for 20-30 minutes or until sticky and golden. |
| 5. | Heat one teaspoon olive oil and one tablespoon butter together in a large non-stick frying pan over a medium heat. |
| 6. | Pour in ¼ cup of crepe batter and tilt the pan to spread the mixture. |
| 7. | Cook for approximately 2 minutes or until golden on the bottom side, then flip and cook for a further minute. |
| 8. | Repeat process with remaining mixture, re-greasing pan with oil and butter as you go. |
| 9. | Serve crepes with a dollop of mascarpone, peaches and a sprinkle of black sesame seeds. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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