Buckwheat Crepes With Honey Ricotta & Cranberry Sauce

• 2/3 cups Buckwheat Flour
• 1/3 cups All-purpose Flour
• 1 cup Milk
• 3/4 cups Water
• 3 whole Large Eggs
• 3 Tablespoons Unsalted Butter, Melted, Plus More For Greasing Pan
• 1 teaspoon Sugar
• 1/4 teaspoons Salt
• 2 cups Ricotta Cheese (I Used Fresh)
• 2 Tablespoons Honey
• 1/2 teaspoons Vanilla Bean Paste Or Extract
• 1 pinch Salt
• 1 cup Leftover Cranberry Sauce
• 1/4 cups Pecans, Roughly Chopped

1. For crepes, combine all ingredients in a blender and process until smooth. Allow batter to rest for 1 hour on the counter or up to 24 hours in the fridge. Preheat a 10-inch nonstick pan over medium heat. Lightly grease pan with butter. Pour 1/4 cup of batter into the pan; immediately lift pan by the handle and rotate in a circular motion to coat pan evenly with a thin layer of batter. Cook crepe about 1- 1 1/2 minutes on the first side, or until top is dry and bottom side is lightly browned. Flip, using a spatula, and cook on opposite side for 45-60 seconds or until lightly browned. Repeat process with the remaining batter.
2. For ricotta filling, stir together all ingredients in a medium bowl. For assembly, spread about 2 1/2 tablespoons of filling onto each crepe. Fold in half and in half again to create a triangle shape. You can also roll the crepes in a cigar shape. Top with warmed cranberry sauce, pecans and powdered sugar. Enjoy.

cups buckwheat flour, allpurpose, milk, water, eggs, unsalted butter, sugar, ubc, ricotta cheese, honey, vanilla bean paste, salt, cranberry sauce, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/buckwheat-crepes-with-honey-ricotta-cranberry-sauce/ (may not work)