Step 1: Rinse the rhubarb stalks well, then cut into 5cm pieces. Place in a container with the sugar, orange zest and juice. Cover and refrigerate for several hours or overnight.

Step 2: Preheat the oven to 160C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked.

Step 3: Remove from the oven, uncover and set aside to cool.

Step 4: To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.

Step 5: To make the crepe batter, whisk together the milk and eggs, then set aside.

Step 6: Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.

Step 7: Heat a 24 cm frying pan with a little Extra Virgin Olive Oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.

Step 8: To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.

Step 9: Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe.