Buckwheat Crepes with Honeyed Ricotta and Roasted Strawberries

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There are dozens of sweet or savory fillings to scheme and dream about when you’re working with crepes at home. And while spring fruits always have me veering to the sweet side of things, I love a filling that relies on the flavor of the fruit (and a little honey) rather than loads of added sugar. Leftover roasted berries are great on top of oatmeal or yogurt — or all on their own with a little whipped cream; sometimes I double the batch for that reason alone.

For the Roasted Berries

  • 2 cups strawberries, hulled and quartered
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons runny honey, plus more for assembling
  • pinch kosher salt


For the Crepes

  • 1/2 cup (65g) buckwheat flour
  • 1/2 cup (60g) allpurpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 3/4 cup buttermilk
  • 2 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 2 large eggs


For the Honeyed Ricotta

  • 1 cup part-skim ricotta
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract



To roast the berries: Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the berries with the oil, honey, and salt. Place on the baking sheet and roast until they’re juicy and fragrant, about 25 minutes. Remove from the oven and cool slightly.

To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs in a large bowl until very smooth (alternatively, you can blend the ingredients in a blender instead). Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator.

Rub a small dab of butter (1/2 tablespoon or so) onto the bottom of a 9- or 10-inch nonstick crepe or sauté pan, over medium heat, and wait until the butter melts completely. 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. Cook over low heat until the edges start to pull away from the pan, about 2 minutes. Using a non-stick spatula, carefully flip and cook the other side until golden brown, about 1 minute. Lay the crepe on a large plate and repeat until you’ve gone through all of the batter. It’s OK to stack the crepes on a heat-proof plate. If the crepe pan starts to get too dry, add another little bit of butter. Keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble.

In a small bowl, whisk together the ricotta, honey and vanilla until smooth.

To assemble, lay each crepe flat on a plate and spoon a generous dollop of honeyed ricotta and roasted berries in each. Drizzle extra honey atop each one if desired. Enjoy the crepes immediately, open-faced or folded into quarters.

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