This week I have been testing a selection of Lavazza limited edition coffee blends, which has resulted in me bouncing around the house with plenty of energy. Apart from the standard cup, I’ve made use of the granules by coming up with as many coffee based recipes as possible. I was encouraged to do so by Lavazza through their online recipe gallery featuring coffee based treats and cocktails which you can view here: www.lavazza.co.uk/uk/at-home/recipes
Branching out from my favourite trusty espresso martini, I put together this gem of a dessert – Chocolate Coffee Buckwheat Crepes with maple syrup and ice cream. Buckwheat crepes or pancakes, also known as Gallettes de Sarrasin, are associated with the region of Brittany in France, and were often used as a replacement for bread. Savoury versions include egg and cheese, but to please everybody with a sweet tooth here is my luxurious chocolate-coffee version.
Chocolate Coffee Buckwheat Crepes
100g buckwheat flour
1 pinch of Salt
1 heaped tbsp good quality cocoa powder
1 tsp light brown sugar
50ml strong Lavazza coffee brew (left to go cold)
50g melted butter
1 tbsp sunflower or rapeseed oil
Vanilla clotted cream ice cream and maple syrup for serving
- Place flour, salt, cocoa powder and sugar in a mixing bowl. Mix together then crack in the egg.
- Mix milk and coffee together. Add the milk-coffee mixture a little at a time, beating into a batter.
- Whisk until smooth and leave to rest for a least an hour (can also be made the night before to rest overnight).
- Once rested, stir the melted butter into the batter, whisk until smooth.
- Lightly oil a heavy frying pan and to medium.
- Pour a small amount of batter into hot pan, rolling it around to cover the surface. It should bubble quickly, showing small holes.
- Flip pancake over and cook on the other side. Roll or fold pancake up and remove from pan.
- Serve with a scoop of vanilla ice cream and drizzle generously with maple syrup.