125g buckwheat flour
1 egg yolk
1 teaspoon sea salt
200ml dry cider
20ml melted butter
2 South African pears, thinly sliced
200g blue cheese, thinly sliced
A sprinkle of sea salt
A few walnuts or pecans (optional)
Honey or maple syrup, for drizzling
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Mix the flour, egg, egg yolk and salt together in a large bowl, then add the cider and melted butter. Beat with a wire whisk until smooth, and set aside for a few minutes.
- Heat a pancake pan or very flat frying pan over a medium heat. Add a knob of butter and fry the pear slices until light golden. Remove from the pan and set aside.
- Add a ladle of the pancake batter to the pan, tilting the pan so that the batter flows evenly over the surface. Cook for a few minutes, and then flip the crepe over carefully to cook the other side.
- Add some thin slices of blue cheese and a few slices of pear. Allow the cheese to melt slightly then transfer to a plate and sprinkle with sea salt. Add walnuts or pecans if you wish, and a drizzle of honey or maple syrup. Cook the remaining batter in the same way to make 4 crepes.* This is a savoury crepe using buckwheat flour rather than plain flour. In Brittany they use cider to replace the milk that you would use in a sweet crepe. This is a dish that would make a great main course with a green salad. Buckwheat flour has no gluten – to make the batter a little more elastic, you could add a little Xanthan gum (available in the flour section of most supermarkets).
Recipe created by Kerstin Rodgers, aka Ms Marmite Lover, award-winning author, blogger and supper club owner