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Close up of Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples on a white, porcelain plate. Slightly oblique side profile view.

Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: About 2 crepes 1x



For the Buckwheat Crepes:

  • 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

For the Sautéed Apples:

  • 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

For the Honeyed Ricotta:

  • 1/2 cup (125 g) ricotta
  • 1/2 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 1/4 grated lemon zest


  1. An hour before you wish to make the crepes (or the night before, if you want to refrigerate the batter and then bring it to room temperature in the morning): combine buckwheat flour, einkorn flour, salt, milk, butter, and egg in a bowl with a hand mixer or in a blender with enough pulses to mix everything well. Let this sit at room temperature for an hour.
  2. Warm 1/2 tablespoon of butter in a 9- or 10-inch skillet over medium heat. When you’re using a stainless steel pan like we were, err on the long side of letting the pan preheat, as in a full five minutes or longer. You want it to be fully warmed and greased before pouring the batter on top. Pour about 1/4 cup of the batter into the pan at a time, tilting the pan immediately after pouring the batter to make it spread into an even layer. Cook crepe over low heat until the edges start to firm up and pull away from the pan. When the pan is at the right temperature, this should take only 2 to 3 minutes.
  3. Flip crepe and let other side cook until golden, another minute or two. (I added another dab of butter between cooking each crepe in order to keep my pan happy.
  4. Remove finished crepes to plates and fold in half, then in half again, to make little fans. (Note: if you want to double this recipe up to its original size, you also might like to turn the oven to 200F and place finished crepes on a parchment-lined sheet to warm inside while you keep cooking more.)
  5. In between flips, set another sauté pan on another burner, and melt a tablespoon of butter. Add the vanilla and honey, and add the apple pieces, tossing to coat. Let this mixture cook while you cook crepes, stirring occasionally. Apples are done when they are soft and caramelizing—their flesh will be honey-tinted golden, with browning marks from the pan.
  6. For the ricotta, combine ricotta, honey, vanilla, and lemon zest in a bowl. To serve the crepes, place four crepes on each plate, and top with generous dollops of ricotta and half the apples on each serving.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Crepes
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: buckwheat flour, crepes, honey, ricotta cheese, apples