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1
In a small saucepan, combine the butter, milk, sugar and salt and warm over low heat until the butter melts; let cool slightly.
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2
In a medium bowl, whisk the flours with the eggs and 1 tablespoon of peanut oil.
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3
Whisk in the milk mixture until smooth, then whisk in the beer.
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4
Strain the batter through a fine sieve.
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5
Cover and let stand at room temperature for at least 1 hour.
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6
Preheat the oven to 375.
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7
Heat a 6-inch crepe pan or nonstick skillet over moderate heat.
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8
With a paper towel, rub the pan with peanut oil.
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9
Pour in 2 tablespoons of crepe batter and quickly tilt the pan to distribute the batter evenly over the bottom.
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10
Pour any excess back into the bowl.
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11
Cook the crepe until browned around the edge, about 1 minute.
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12
Flip the crepe and cook the second side until lightly browned, about 30 seconds.
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13
Invert the crepe onto a baking sheet.
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14
Repeat with the remaining batter, rubbing the pan with oil as needed.
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15
You should have about 22 crepes.
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16
Set aside 16 crepes and refrigerate or freeze the rest.
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17
In a bowl, blend the ricotta with the sugar.
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18
Lightly oil a large rimmed baking sheet.
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19
Lay a crepe on a work surface and spoon 1 tablespoon of the ricotta filling in the center.
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20
Fold the crepe in half and then in half again to form a triangle; press to flatten slightly.
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21
Transfer the filled crepe to the baking sheet.
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22
Repeat with the remaining crepes and filling.
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23
Bake for about 5 minutes, until the crepes are crisp around the edges and the ricotta is warm.
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24
Meanwhile, in a small saucepan, combine the honeys and bring to a simmer.
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25
Off the heat, whisk in the butter, 1 piece at a time.
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26
Place 2 crepes on each serving plate, drizzle with sauce and serve.
