Buckwheat crêpes

This is a healthy, easy, gluten-free breakfast that will keep you going till lunch, says Valérie Orsoni


Buckwheat crêpes

This easy, gluten-free recipe is a key component of LeBootCamp Diet. You can make the batter the night before and keep it, covered, in the fridge.

Serve with organic, raw honey; a tiny spoonful of low-GI strawberry jam or non-hydrogenated margarine. Add a piece of fruit and you have a healthy breakfast rich in prebiotics that will help you lose weight and keep you going until lunch.

Serves 2

Preparation 5 min


40g buckwheat flour

120ml water

A pinch of salt

Canola oil, for greasing, if necessary


1. Place all the ingredients in a large bowl.

2. Whisk until you have a smooth batter.

3. Heat a small, non-stick or lightly oiled frying pan and add half the mixture, using a ladle. Tip to spread across the surface.

4. Cook for 2-3 minutes. Turn the crêpe and cook the other side.

5. Set aside and keep warm while you make the second crêpe.

Photograph: Rita Platts

Le Bootcamp Diet (Quadrille, £9.99) by Valérie Orsoni is out now