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Home » Crepes » Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

Published: Nov 27, 2015 · Modified: Mar 25, 2021 by Sabrina

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Who has leftover cranberry sauce? Who wants an awesome breakfast? I got you covered.

Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

Actually, whether or not you have leftover cranberry sauce, this is more than worth making. A traditional crepe would also be great here, but I opted for part buckwheat flour, part all-purpose flour for a slightly nutty flavor.

Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

The crepes are filled with a delicious, simple honey-ricotta spread. If you can find fresh ricotta, it’s completely worth the extra few dollars! I mean really worth it. I found fresh ricotta from Whole Foods. I seriously ate some straight out of the container. That’s how you know it’s good. It’s also a thicker consistency and won’t sog-up your beautiful crepes.

Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

I topped off the crepes with my Spiced Orange Cranberry Sauce, pecans and a little powdered sugar. Doesn’t this breakfast remind you that Christmas is coming?! Jeez, I think I need to start shopping.

Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

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Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce


  • Author: Sabrina Russo
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 crepes 1x
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Description

Whether or not you have leftover cranberry sauce, this is more than worth making. These buckwheat crepes are filled with a delicious, simple honey-ricotta spread, and topped with a spiced cranberry sauce and crunchy pecans.


Ingredients

Scale

Crepes:

  • 2/3 cup buckwheat flour
  • 1/3 cup all-purpose flour
  • 1 cup milk
  • ¾ cup water
  • 3 large eggs
  • 3 tbsp unsalted butter, melted, plus more for greasing pan
  • 1 tsp sugar
  • ¼ tsp salt

Filling:

  • 2 cups ricotta cheese (I used fresh)
  • 2 tbsp honey
  • ½ tsp vanilla bean paste or extract
  • Pinch of salt

Topping:

  • 1 cup leftover cranberry sauce (see my recipe)
  • ¼ cup pecans, roughly chopped
  • Powdered sugar, for dusting

Instructions

  1. Make crepe batter: For crepes, combine all ingredients in a blender and process until smooth. Allow batter to rest for 1 hour on the counter or up to 24 hours in the fridge.
  2. Cook crepes: Preheat a 10-inch nonstick pan over medium heat. Lightly grease pan with butter. Pour ¼ cup of batter into the pan; immediately lift pan by the handle and rotate in a circular motion to coat pan evenly with a thin layer of batter. Cook crepe about 1- 1 ½ minutes on the first side, or until top is dry and bottom side is lightly browned. Flip, using a spatula, and cook on opposite side for 45-60 seconds or until lightly browned. Repeat process with the remaining batter.
  3. Make filling & stuff: Stir together all filling ingredients in a medium bowl. For assembly, spread about 2 ½ tablespoons of filling onto each crepe. Fold in half and in half again to create a triangle shape. You can also roll the crepes in a cigar shape.
  4. Serve: Top with warmed cranberry sauce, pecans and powdered sugar. Enjoy.
  • Category: Breakfast
  • Method: Cook
  • Cuisine: New American

Nutrition

  • Serving Size: 2 crepes
  • Calories: 339
  • Sugar: 9g
  • Sodium: 270mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 16g

Keywords: crepes, buckwheat, ricotta, cranberries

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Buckwheat Crepes with Honey Ricotta & Spiced Cranberry Sauce

buckwheat crepes with cranberry sauce, for pinterest 2 final
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Reader Interactions

Comments

  1. bec {daisy and the fox} says

    December 01, 2015 at 7:18 am

    Oh delicious!! I love all the flavours! You had me at crepes 😛
    hope you’ve had a lovely lead up to Decemeber!
    xx

    Reply
    • Sabrina says

      December 01, 2015 at 6:44 pm

      Thank you! You too 🙂

      Reply
  2. bec {daisy and the fox} says

    December 01, 2015 at 7:18 am

    Oh delicious!! I love all the flavours! You had me at crepes 😛
    hope you’ve had a lovely lead up to Decemeber!
    xx

    Reply
    • Sabrina says

      December 01, 2015 at 6:44 pm

      Thank you! You too 🙂

      Reply
  3. nancy at good food matters says

    November 30, 2015 at 8:03 am

    there’s always leftover cranberry sauce—this is a luscious use for it. And yes, it’s time to get shopping for the holidays! Yikes!

    Reply
    • Sabrina says

      November 30, 2015 at 8:16 am

      Yes! Thanks, Nancy 🙂

      Reply
  4. nancy at good food matters says

    November 30, 2015 at 8:03 am

    there’s always leftover cranberry sauce—this is a luscious use for it. And yes, it’s time to get shopping for the holidays! Yikes!

    Reply
    • Sabrina says

      November 30, 2015 at 8:16 am

      Yes! Thanks, Nancy 🙂

      Reply
  5. Tasty Eats Ronit Penso says

    November 27, 2015 at 11:51 pm

    Buckwheat crepes are so good, and your filling and topping with cranberry sauce make such a Beautiful dish!

    Reply
    • Sabrina says

      November 28, 2015 at 12:07 am

      Thank you!

      Reply
  6. Tasty Eats Ronit Penso says

    November 27, 2015 at 11:51 pm

    Buckwheat crepes are so good, and your filling and topping with cranberry sauce make such a Beautiful dish!

    Reply
    • Sabrina says

      November 28, 2015 at 12:07 am

      Thank you!

      Reply

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About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
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