Buckwheat Crepes With Honey Ricotta & Cranberry Sauce Recipe

Name: Buckwheat Crepes With Honey Ricotta & Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cups Buckwheat Flour; 1/3 cups All-purpose Flour; 1 cup Milk; 3/4 cups Water; 3 whole Large Eggs; 3 Tablespoons Unsalted Butter, Melted, Plus More For Greasing Pan; 1 teaspoon Sugar; 1/4 teaspoons Salt; 2 cups Ricotta Cheese (I Used Fresh); 2 Tablespoons Honey; 1/2 teaspoons Vanilla Bean Paste Or Extract; 1 pinch Salt; 1 cup Leftover Cranberry Sauce; 1/4 cups Pecans, Roughly Chopped

Servings: persons

2/3 cups Buckwheat Flour
1/3 cups All-purpose Flour
1 cup Milk
3/4 cups Water
3 whole Large Eggs
3 Tablespoons Unsalted Butter, Melted, Plus More For Greasing Pan
1 teaspoon Sugar
1/4 teaspoons Salt
2 cups Ricotta Cheese (I Used Fresh)
2 Tablespoons Honey
1/2 teaspoons Vanilla Bean Paste Or Extract
1 pinch Salt
1 cup Leftover Cranberry Sauce
1/4 cups Pecans, Roughly Chopped

1
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. Preheat a 10-inch nonstick pan over medium heat. Lightly grease pan with butter. Pour 1/4 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 1/2 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.
2
For ricotta filling, stir together all ingredients in a medium bowl. For assembly, spread about 2 1/2 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. Top with warmed cranberry sauce, pecans and powdered sugar. Enjoy.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cups Buckwheat Flour, 1/3 cups All-purpose Flour, 1 cup Milk, 3/4 cups Water, and more.

Yes, Buckwheat Crepes With Honey Ricotta & Cranberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Crepes With Honey Ricotta & Cranberry Sauce

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