Buckwheat Crepe Recipe with Fruit Compote

Ingredients

For the buckwheat flour crepes 1 cup Buckwheat Flour (Kuttu Ka Atta) 1/2 cup Whole Wheat Flour 1 teaspoon Baking powder 1/4 teaspoon Baking soda 2 Whole Eggs 3/4 cup Buttermilk 1/4 cup Butter (Salted) , melted 1 pinch Salt For the plum and strawberry compote 3 Plum , cored and chopped 8 Strawberries , chopped 1/4 cup Brown Sugar (Demerara Sugar) 1/2 teaspoon Cinnamon Powder (Dalchini) 1/4 teaspoon Dried Thyme Leaves

INSTRUCTIONS

To begin making the Buckwheat Crepes Recipe with Fruit Compote, first prepare the plum and strawberry compote.

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Clean and chop the fruits and transfer them into a heavy bottom pan, along wit h the brown sugar, cinnamon powder and thyme.

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Place the pan on the heat and allow the fruit to cook down till it begins to bubble.

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Set the compote aside and prepare the pancakes. For the pancakes, Sift together buckwheat flour, whole wheat flour, baking powder, baking soda and salt in a mixing bowl.

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In another bowl, whisk together the eggs, buttermilk, melted butter and brown sugar till blended well.

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Add the egg-buttermilk (wet ingredients) mixture to the sifted flour and whisk together gently till it forms a smooth batter.

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When ready to make the crepes, pour a ladle full of pancake batter on the warm skillet and gently spread it into a thin layer, using outward circular motions.

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