Homemade buckwheat crêpes with blueberries and skyr

Ingredients

For 1 serving

• Buckwheat flour35 g
• Eggs1
• Skim milk80 ml
• Sunflower oil1 teaspoon
• Skyr120 g
• Blueberries80 g
• Honey1 teaspoon

Contains: lactose, eggs,

In season: June – September

Method

1. In a bowl, whisk the buckwheat flour with the egg and milk, adding the milk a little at a time, until the batter is smooth and lump-free; let it rest for 5 minutes.
2. Meanwhile, rinse the blueberries and dry them on kitchen paper.
3. Grease a non-stick pan with a thin film of sunflower oil using kitchen paper and heat it over medium heat.
4. Pour in half the batter and immediately swirl the pan to spread it thinly; cook for 1–2 minutes, until the edges lift, flip with a spatula and cook 1 more minute, until golden. Repeat with the remaining batter.
5. Fill the centre of each galette with skyr and blueberries and fold the edges in to make a square parcel.
6. Finish with a drizzle of honey.