Buckwheat Crepes With Honeyed Ricotta And Sautéed Plums
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Buckwheat Flour (/ 65 g)1 tsp
Kosher Salt1 cup
Milk (/ 240 ml)3 cup
Buttermilk (/ 180 ml)2 large
Egg1 tbsps
Coconut Oil1 tsp
Pure Vanilla ExtractDirections:
1
To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together in a large bowl until very smooth
2
To save arm power, you can blend the ingredients in a blender instead
3
Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator
4
Rub a small dab of butter (1/2 tablespoon or so) onto the bottom of a 9- or 10-inch nonstick crepe pan or sauté pan over medium heat and wait until it melts completely
5
(Too much butter will make for a soggy crepe
6
) Pour 1/4 cup of the batter into the hot pan and tilt it in a circular motion to ensure the batter spreads out into an even layer
7
Cook over low heat until the edges start to pull away from the pan, about 2 minutes
8
Using a nonstick spatula, carefully flip and cook the other side until golden brown, about 1 minute
9
Lay the crepe on a large plate and repeat until you've gone through all of the batter (it's okay to stack the crepes on the plate)
10
If the crepe pan starts to get too dry, add another little dab of butter
11
I tend to cook these quickly while the plums are sautéing and assemble them right then, but if you're chatting with friends and taking your time, keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble
12
To sauté the plums: In a medium saucepan over medium heat, melt the coconut oil
13
Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then add the plums
14
Sauté until juicy and warm, 2 to 3 minutes
15
To assemble: For each crepe, gently fold the crepe in fourths (fold in half, then in half again) and dollop 1 to 2 tablespoons of the Honeyed Ricotta and a few sautéed plums on top
16
Finish with a generous drizzle of honey
17
To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together in a large bowl until very smooth
18
To save arm power, you can blend the ingredients in a blender instead
19
Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator
20
Rub a small dab of butter (1/2 tablespoon or so) onto the bottom of a 9- or 10-inch nonstick crepe pan or sauté pan over medium heat and wait until it melts completely
21
(Too much butter will make for a soggy crepe
22
) Pour 1/4 cup of the batter into the hot pan and tilt it in a circular motion to ensure the batter spreads out into an even layer
23
Cook over low heat until the edges start to pull away from the pan, about 2 minutes
24
Using a nonstick spatula, carefully flip and cook the other side until golden brown, about 1 minute
25
Lay the crepe on a large plate and repeat until you've gone through all of the batter (it's okay to stack the crepes on the plate)
26
If the crepe pan starts to get too dry, add another little dab of butter
27
I tend to cook these quickly while the plums are sautéing and assemble them right then, but if you're chatting with friends and taking your time, keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble
28
To sauté the plums: In a medium saucepan over medium heat, melt the coconut oil
29
Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then add the plums
30
Sauté until juicy and warm, 2 to 3 minutes
31
To assemble: For each crepe, gently fold the crepe in fourths (fold in half, then in half again) and dollop 1 to 2 tablespoons of the Honeyed Ricotta and a few sautéed plums on top
32
Finish with a generous drizzle of honey
33
Make Ahead: You can cook the crepes and store them in the refrigerator, stacked between pieces of waxed or parchment paper, for up to 3 days
34
You can also freeze them for up to 3 months by allowing the crepes to cool completely, wrapping them well in plastic wrap, and placing them in an airtight container
35
To reheat, place them in a glass baking dish or a pie plate covered with aluminum foil
36
Heat in a 250°F oven until just warmed through
37
Make Ahead: You can cook the crepes and store them in the refrigerator, stacked between pieces of waxed or parchment paper, for up to 3 days
38
You can also freeze them for up to 3 months by allowing the crepes to cool completely, wrapping them well in plastic wrap, and placing them in an airtight container
39
To reheat, place them in a glass baking dish or a pie plate covered with aluminum foil
40
Heat in a 250°F oven until just warmed through