Buckwheat Crepes with Tomato Compote and Ricotta

• 3/4 cup buckwheat flour
• 2 large eggs, beaten
• 1 1/3 cups milk
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 garlic cloves, thinly sliced
• 1 pint mixed cherry tomatoes, halved
• 1 teaspoon fresh thyme leaves
• Sea salt
• 1 tablespoon red wine vinegar
• 1 pound ricotta

1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2. Add the remaining milk and whisk until smooth.
3. Refrigerate the batter for 20 minutes.
4. Meanwhile, in a medium saucepan, heat the 2 tablespoons of olive oil.
5. Add the garlic and cook over moderate heat until fragrant, about 1 minute.
6. Add the tomatoes and cook, stirring occasionally, until they just begin to release their juices, about 4 minutes.
7. Add the thyme and cook 2 minutes longer.
8. Remove the saucepan from the heat.
9. Season the compote with salt and stir in the vinegar.
10. Line a plate with wax paper.
11. Heat an 8-inch nonstick skillet and lightly brush with olive oil.
12. Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
13. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
14. Flip the crepe and cook 30 seconds to 1 minute longer.
15. Transfer the crepe to the prepared plate.
16. Repeat with the remaining batter, brushing the pan with oil as needed.
17. Spoon 1/4 cup of ricotta into the center of each crepe.
18. Roll to form a cigar.
19. Serve the crepes on a platter alongside the tomato compote.

buckwheat flour, eggs, milk, extravirgin olive oil, garlic, tomatoes, thyme, salt, red wine vinegar, ricotta

Taken from www.foodandwine.com/recipes/buckwheat-crepes-with-tomato-compote-and-ricotta (may not work)