Buckwheat Crepe with NUTELLA®, Raspberries, Rosewater and Pistachios

6 port
10 ingr
20 min
Buckwheat Crepe with NUTELLA, Raspberries, Rosewater and Pistachios


1 cup (150g) buckwheat flour
1 tsp baking powder
Pinch of salt
1 egg, beaten
1 cup (250mL) milk
2 Tbsp melted butter or margarine
1 punnet raspberries
A few drops of rosewater, to taste
15g (1 Tbsp) of Nutella® per crepe
A handful of chopped pistachios


Mix dry ingredients together; add egg, milk and butter, beating well after each addition. Heat a non-stick frying pan over medium heat. Spray lightly with oil.


Pour 1/4 cup batter for each crepe into the pan and cook for 1 to 1½ minutes, turning when edges look cooked and bubbles begin to appear on the surface. Continue to cook 1 to 1½ minutes or until golden brown. Remove from pan and keep warm in oven until ready to serve. Repeat with remaining batter.


To serve, spread Nutella® on top of each crepe, sprinkle with the raspberries, pistachios and finish with a few drops of rosewater.