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)


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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