Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples
Thin, delicate, and sweet, and with the batter mixed in a blender, these crepes are super easy to put together. And they taste like heaven in your mouth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodal.com.
Cooking tools:
- Blender
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stainless steel skillet
- Saute pan
- Spatula
- Plate
- Oven
- Parchment paper
- Baking sheet
- Grater
- Microplane
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Pastry brush
- Kitchen scale
Ingredients
- 1/4 cup (33 g) buckwheat flour
- 1/4 cup (31 g) einkorn flour
- 1/4 teaspoon coarse salt
- 7 ounces (210 ml) whole milk
- 1 tablespoon butter, melted, plus more for greasing pan
- 1 egg
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon honey
- 2 large apples, (we used red delicious) cut into 8 or fewer wedges each
- 1/2 cup (125 g) ricotta
- 1/2 tablespoon honey
- 1/4 grated lemon zest
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