A perfect excuse to lay in on your Sunday.  These crepes are gluten-free and delicious!  They’re simple to make, which has you retreating back into the comfort of your bedroom in no time!

Some days, we need an extra treat to capture the mood of our morning.  The Pear & Toasted Walnut Crepes are an elegant and simple way to start your day – and they’re perfectly healthy!  The buckwheat flour makes them gluten-free.

For the Buckwheat Crepes

• 2 large eggs
• 1 cup (230 grams) of milk or non-dairy milk
• 1/4 cup (50 grams) of water
• 1 cup (230 grams) of buckwheat flour
• 1/4 teaspoon of salt
• 2 tablespoons of butter (melted)

For the Pear Topping (per person)

• 1 Pear (per person)
• 1 cinnamon stick
• 1/4 cup (50 grams) of unsweetened yoghurt
• 4 tablespoons of chopped walnuts

To make the crepes (preferably the night before):

1. In a blender or food processor, blend the eggs, milk, water, flour, salt and butter.  The batter should be light and fluffy.
2. Cover and fridge for 2-24 hours.

In the morning:

1. Peel the pear and gently poach with a cinnamon stick for 10-15 minutes.
2. In the meantime, gently stir any batter that has separated.  Heat a skillet (non-stick) or crepe pan over medium high heat.
3. Once hot, coat the pan lightly with butter.  Spread the crepe batter in a thin layer over the pan.
4. Tilt and rotate the pan to ensure a smooth layer of batter.  After 15-30 seconds – or when the crepe is lightly brown, use a spatula to flip the crepe and cook on the other side.
5. Once cooked, flip the crepe onto your plate and fold.
6. Strain your poached pear – and chop into small size cubes to spread evenly over the crepe.
7. Drizzle with yoghurt.
8. Toast walnuts for 2-3 minutes on the stove top – and sprinkle around the crepe.

A perfect excuse to return back to bed….