Instructions
Follow the steps and taste along the way.
Prepare the batter
In a bowl, combine the buckwheat flour, all-purpose flour, 15 g sugar, and salt. Whisk in the eggs and gradually pour in the milk to make a smooth, thin batter. Melt 20 g butter, let it cool briefly, and whisk it into the batter. Let the batter rest for 15 minutes.
Mix the ricotta filling
Mix the ricotta with the thick plain yogurt, honey, vanilla extract, and lemon zest. Stir just until the filling is smooth, then refrigerate it.
Cook the crêpes
Heat a nonstick pan about 22 cm in diameter over medium heat. Use the remaining 5 g butter to lightly grease the pan. Pour in a thin layer of batter and tilt the pan to spread it evenly. Cook for about 1 minute, until the edges are set and the underside is golden brown in places, then flip and cook for another 30 seconds. Make 8 crêpes this way.
Cook the blueberry sauce
Put the blueberries, 25 g sugar, and lemon juice in a small saucepan. Cook over low heat for 5 to 7 minutes, until the berries release their juices and some of them burst. Stir the cornstarch into 15 ml water, pour it into the saucepan, and cook for about 1 more minute, stirring constantly, until the sauce thickens slightly and remains glossy. Remove from the heat.
Fill and serve
Spread about one-eighth of the ricotta filling over each crêpe and fold it into quarters or roll it up. Serve 2 crêpes per plate and spoon the warm blueberry sauce over them. The sauce should be warm, not boiling, so the filling stays fresh and creamy.
