Rob’s buckwheat crêpes were a regular on Easter Sundays, Christmas mornings or any special occasion. A warm stack of them with Canadian maple syrup, seasonal fruits, caramelised banana or berries is heavenly.
2 bananas, sliced
2 tablespoons runny honey
2 teaspoons butter
1 cup buckwheat flour
1½ cups oat milk
Pinch of salt
1 tablespoon butter or coconut oil
Mixed fruit and berries
1. To caramelise the banana, heat the runny honey and butter in a small pan. When the butter has melted, add the banana. Sauté on medium heat for 2-3 minutes until the banana starts to turn golden. Set aside.
2. Whisk all crêpe ingredients in a medium bowl until it has a smooth, thin consistency. Heat a small knob of butter or coconut oil in a medium to large pan. Add a 1/4 cup of batter into the pan and tilt it around until the batter is spread thinly across the pan.
3. Cook for a minute, or until you see air bubbles forming on the surface of the crêpe. Flip the crêpe over and cook for another minute or until it turns golden.
4. Repeat until all of the crêpe mixture has been used and stack onto a plate to serve. Top with caramelised banana, berries and maple syrup – enjoy!
Simple recipes to get your mornings off to a healthy start, from a cookbook completed as a legacy for a mother who loved nothing better than providing nourishing food for family and friends. Sophia Cameron has finished the book her mother started. Robyn, who died from breast cancer, spent years travelling the world, learning about different cuisines – cooking with Italian grandmothers and taking chefs’ courses in France. She perfected the art of creating simple, elegant meals for friends and family, and more than 60 of them are shared in Rob’s Kitchen. Proceeds from the book will go towards supporting women with metastatic breast cancer through the charity Sweet Louise.