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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

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