Buckwheat Crepes with Pumpkin Ricotta Print

Celebrate fall with this savory creation - pumpkin ricotta filling in a buckwheat crepe, a tasty and gluten-free alternative to the traditional crepe.

Recipes Buckwheat Pancakes Minerva Dairy
Prep Time:30 minutes
Servings:6 servings
Ingredients:

Buckwheat Crepes:

  • 6 tablespoons Minerva Dairy Maple Butter, melted
  • 2 tablespoons Minerva Dairy Amish Roll Butter
  • 1 1/2 cups buckwheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 cups baker's whole milk
  • 3 Eggs
  • Confectioners sugar for dusting

Filling

  • 1 cup fresh ricotta cheese
  • 1 cup canned pumpkin
  • 1/4 cup sugar
  • 1/4 teaspoon pumpkin pie extract
Directions:
  1. In a blender, combine the milk, eggs, sugar and salt.
  2. Next, pour in the flours and blend.
  3. Finally, slowly, add the melted butter and blend till smooth.
  4. Place in the refrigerator and store for 2 hours or overnight.
  5. Make the crepes by taking a little of the Amish roll butter and slightly coat a hot skillet with a bit place 1/4 cup of the batter in the center of the pan and turn the pan and roll the batter to make a thin coating all over the pan. The edges will pull away - carefully flip and cook the other side.
  6. Place about 2 tablespoons (more if rolling the crepes) of the filling on the crepes and fold into triangles.
  7. Powder 3 filled crepes with confectioners sugar and serve immediately.