Chocolate Coffee Buckwheat Crepes

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:

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

Serves 4

100g buckwheat flour
1 pinch of Salt
1 heaped tbsp good quality cocoa powder
1 tsp light brown sugar
1 egg
250ml milk
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


  1. Place flour, salt, cocoa powder and sugar in a mixing bowl. Mix together then crack in the egg.
  2. Mix milk and coffee together. Add the milk-coffee mixture a little at a time, beating into a batter.
  3. Whisk until smooth and leave to rest for a least an hour (can also be made the night before to rest overnight).
  4. Once rested, stir the melted butter into the batter, whisk until smooth.
  5. Lightly oil a heavy frying pan and to medium.
  6. Pour a small amount of batter into hot pan, rolling it around to cover the surface. It should bubble quickly, showing small holes.
  7. Flip pancake over and cook on the other side. Roll or fold pancake up and remove from pan.
  8. Serve with a scoop of vanilla ice cream and drizzle generously with maple syrup.
ham cheese toastie

Ham, Cheese, Pickle Toastie with Honey Mustard

Anytime is a good time for a toasted sandwich. A breakfast staple, light lunch or snack in-between meals, devour a buttery crusty cheesy hot sandwich with the drink of your choice – coffee tea or beer.

My ultimate toastie is cheese, ham, pickle and honey mustard, hence the recipe below. Controlled heating on the teppanyaki grill keeps this toastie golden, whilst slowly melting the cheese. Much easier than a frying pan on the stove, just switch the grill on, make you toastie and simply wipe grill down after with a sponge. No dishes except your plate!

ham cheese toastie



Crusty white bread
Cheese – emmental, swiss or chedder
1 pickled cucumber or gherkin
Salt and Pepper
1 tbsp dijon mustard
1 tsp honey


  1. Turn teppanyaki grill to heat setting 2.
  2. Mix mustard with honey.
  3. Butter bread. On unbuttered side layer ham, cheese, pickle, salt and pepper. Spread other side with honey mustard.
  4. Grill on buttered sides until golden brown (by adding pressure to the bread it will cook faster, so either press down with your hands or place a small saucepan on top).