Buckwheat Crêpes with Lemon Ricotta and Warm Blueberries

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.