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.
- 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
- 2 cups ricotta cheese (I used fresh)
- 2 tbsp honey
- ½ tsp vanilla bean paste or extract
- Pinch of salt
- 1 cup leftover cranberry sauce (see my recipe)
- ¼ cup pecans, roughly chopped
- Powdered sugar, for dusting
- 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.
- 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.
- 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.
- Serve: Top with warmed cranberry sauce, pecans and powdered sugar. Enjoy.
- Category: Breakfast
- Method: Cook
- Cuisine: New American
- 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