Method

• 1.
  Chill yabbies in the freezer for 1 hour (this will put them to sleep). Once yabbies are well-chilled, place a large pan of salted water over high heat and bring to the boil. Cook the yabbies in boiling water for 3 minutes or until bright red. Remove and plunge into iced water. Cool completely. Remove heads with a sharp knife and discard. Carefully split tails into halves lengthways and remove the digestion tract. Set aside.
• 2.
  For the buckwheat pikelets, combine flours, sugar, salt and baking powder in a bowl. In a separate bowl, whisk milk, egg and melted butter until combined. Whisk milk mixture into dry ingredients until smooth. Beat the eggwhite until soft peaks form, then gently fold through the batter. Set aside at room temperature for 1 hour to rest.

• 3.
  Heat a large non-stick frypan over medium heat and brush with a little butter. In batches, using 1 tbs batter for each pikelet, add batter to the frypan, then cook for 1-2 minutes or until small bubbles appear on the surface. Turn and cook for a further 1 minute or until golden and edges are slightly crisp. Transfer to a tray and keep warm while you cook the remaining pikelets, brushing the pan with more butter in between batches.
• 4.
  Season the yabbies with sea salt and arrange on a serving plate. Serve with the creme fraiche, marmalade, warm buckwheat pikelets and salt bush, if using.