Buckwheat Crepes with Tomato Compote and Ricotta

Name: Buckwheat Crepes with Tomato Compote and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup buckwheat flour; 2 large eggs, beaten; 1 1/3 cups milk; 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 garlic cloves, thinly sliced; 1 pint mixed cherry tomatoes, halved; 1 teaspoon fresh thyme leaves; Sea salt; 1 tablespoon red wine vinegar; 1 pound ricotta

Servings: persons

1
In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2
Add the remaining milk and whisk until smooth.
3
Refrigerate the batter for 20 minutes.
4
Meanwhile, in a medium saucepan, heat the 2 tablespoons of olive oil.
5
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
6
Add the tomatoes and cook, stirring occasionally, until they just begin to release their juices, about 4 minutes.
7
Add the thyme and cook 2 minutes longer.
8
Remove the saucepan from the heat.
9
Season the compote with salt and stir in the vinegar.
10
Line a plate with wax paper.
11
Heat an 8-inch nonstick skillet and lightly brush with olive oil.
12
Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
13
Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
14
Flip the crepe and cook 30 seconds to 1 minute longer.
15
Transfer the crepe to the prepared plate.
16
Repeat with the remaining batter, brushing the pan with oil as needed.
17
Spoon 1/4 cup of ricotta into the center of each crepe.
18
Roll to form a cigar.
19
Serve the crepes on a platter alongside the tomato compote.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3/4 cup buckwheat flour, 2 large eggs, beaten, 1 1/3 cups milk, 2 tablespoons extra-virgin olive oil, plus more for brushing, and more.

Yes, Buckwheat Crepes with Tomato Compote and Ricotta 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.

That's it — enjoy your meal!