BUCKWHEAT CREPES WITH ROAST PEACHES & MASCARPONE

Recipes, food styling & photography Will Bowman & Jane Lyons

	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.