Caribbean Crêpe Recipe

Buckwheat crêpe: Sieve both flours and salt into a large bowl and make a well in the centre.

Put the beaten egg into the well and start mixing with a whisk, gradually adding the milk and water until fully blended.

Cover the batter with cling film and rest for about 2 hours.

Check the consistency of the batter and cook in a crêpe pan until light golden in colour.

To store the crêpes, layer them between pieces of silicon paper, then cover in cling film and store in the refrigerator.

Slice 1 pineapple thinly and dry overnight in a dehydrator set at 75°C.

In a medium pan heat the water and sugar to simmering. Remove from heat, add the lemon thyme and allow to infuse.

Peel the pineapple, cut into chunks or slices and remove the core. Arrange the pineapple inside a sous-vide bag and add a little of the cold infused syrup. Seal the bag under full pressure using a vacuum pack machine.

Leave overnight in the refrigerator to infuse.

In a saucepan heat the water and the sugar until dissolved.

Add the diced mango and cook until tender.

Transfer into a food processor and blend to a puree. Stir the Chia seeds through the puree and leave to soften.

In a clean bowl whisk the egg whites to form soft peaks, add in the caster sugar and continue to whisk until firm.

Fold in the lime zest followed by the sieved icing sugar in stages.

Transfer meringue mixture into a piping bag fitted with a small plain tip.

Pipe into desired shape onto a baking paper lined tray.

Dry in a dehydrator, set to at 75°C for approx. 2 hours or until completely dry.

Fold each crêpe into quarters and fill with compressed pineapple. Arrange on a plate with the mango chia sauce and lime meringue kisses. Finish with coconut shaving and a dried pineapple slice.