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Author Notes: I can't claim to have my own buckwheat crepe recipe - I always just use David Leibovitz's, which is perfect. But, sometimes I doctor up a box of buckwheat pancake mix if I don't have plain buckwheat flour. Letting the batter sit overnight gets rid of the bubbles that lead to tears, but I've let it sit for as little as 4 hours and it was ok. The amount of batter makes more crepes than you need, which is fine because my first few sometimes end up in the mistake pile. - VanessaS - VanessaS
Food52 Review: VanessaS was so right about loosing a few crepes to the mistake pile. Unlike regular flour crepes, these are very tender while they are warm, so make sure you handle them carefully and quickly. I made mine a few hours before dinner so I tucked a sheet of wax paper between them and reheated them briefly like you would a tortilla and they folded like a charm. The relish was easy to make and would be great on anything with cheese, so it was the perfect compliment to the blintzes. If you want your ricotta softened and creamy, eat them hot off the press, but I let mine sit for 15 minutes and the firmer consistency was fine for me. I would definitely make these again! - Stockout - Stockout
- 1 1/2 cups buckwheat pancake mix (I use Hodgson Mill)
- 2 egg
- 2 tablespoons vegetable oil
- 3 3/4 cups milk
- In a blender, combine pancake mix, egg, oil and milk. Blend until mixed and let sit in the refrigerator overnight.
- Heat 1 teaspoon of butter in a 10 inch nonstick skillet over medium heat. Pour in 1/3 cup of batter, swirl pan, and let cook for 4 minutes. You’ll know when its time to flip when the flaky bits on the very edge of the pan where the batter just barely covered the pan start to lift up and peel away – this is what you can grab with your fingers for flipping. Gently pick up the crepe, flip over, and cook for 1 more minute. Set aside. If crepes start to stick to the pan as you go on, add a little pencil eraser size piece of butter and smush it around the pan with a rubber spatula. - Filling and Relish
Filling and Relish
- 1 1/2 cups ricotta
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons sugar
- 1/2 cup orange juice
- 8 dried calmyrna figs, cut into eighths
- 3 sprigs thyme, leaves removed and chopped
- 1/3 cup honey
- 1/4 cup toasted walnuts, roughly chopped
- In a small covered saucepan, gently simmer the figs, orange juice, 1/4 teaspoon of cinnamon, and thyme for 20 minutes.
- While figs are cooking, mix ricotta, 1/2 teaspoon of cinnamon, nutmeg and sugar.
- Lay one crepe on a work surface. Place two tablespoons of ricotta filling in a long rectangle shape in the middle of the crepe. Fold top and bottom over, then fold sides in. Do this with all crepes, and set them aside.
- Heat 1 teaspoon of butter in a nonstick skillet over medium heat. In batches, add blintzes and cook about 2 or 3 minutes on each side, until a little brown and warm, adding more butter if necessary.
- While blintzes are frying, add honey to fig pan, bring to a boil and boil until starts to get very bubbly. Turn off heat and stir in walnuts. Serve blintzes with a little bit of fig relish on top.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta