Buckwheat crêpes with orange honey syrup

First, make the orange syrup by simmering the juice, zest, honey and water until it thickens slightly. Set aside and keep warm.

For the crêpe batter, put the flour and salt in a bowl. Make a well in the centre and pour in half the milk and the egg, whisking slowly and gently to incorporate the flour into the liquid.

Whisk in the remaining milk so the mix is soupy and not too thick. Lastly add the butter and stir to combine. Put in the fridge to rest for 15 minutes.

To make the crêpes, add 1 tsp butter to a frying pan heated to medium-hot, then wait until it melts and turns brown (NB: Coconut oil will not brown). Wipe the surface with a paper towel to remove the excess butter or oil, leaving the pan lightly greased. Between each pancake, either use a bit more butter or reuse the paper towel to re-grease the surface.

Ladle in about ¼ cup batter and tilt the pan to cover the surface very thinly. Resist the temptation to add more batter (a few holes are fine).

Cook until the edges start to brown and crisp (about 15-30 seconds). Use a spatula to lift the pancake and, with your fingers, flip over. The underside should be golden brown with very few dark spots. Cook the other side and transfer to a warm plate. Repeat with remaining batter.

To serve, fold in quarters, sprinkle over the blueberries and orange segments, then drizzle with orange honey syrup.