These buckwheat crepes are tender, nutty, and perfect for sweet or savory fillings. For this version, I added a touch of our organic Wilelaiki honey—a slightly spicy honey from the nectar of Hawaii’s Christmas Berry trees—to the batter, a layer of honey-sweetened ricotta, and a topping of roasted berries. An alternative to the traditional whipped cream cheese, using ricotta adds more protein and richness in flavor, while roasting the berries bring out the fruit’s natural sweetness — even in the tart ones.

It might seem like a special-occasion dish, but each part can be made ahead, making this an easy and elegant option for Easter brunch or any morning!

Buckwheat Crepes with Honeyed Ricotta and Roasted Berries

Ingredients:

For the Crepes (makes about 18 crepes):

• 2 cups (500ml) whole milk
• 1 tablespoon Organic Wilelaiki blossom honey
• 1/4 teaspoon sea salt
• 3 tablespoons (45g) butter, salted or unsalted, melted
• 1/2 cup (70g) buckwheat flour
• 1/2 cup (105g) all-purpose flour
• 3 large eggs
• Extra butter to oil the pan

For the Topping:

• 4-6 cups assorted berries ( I used blueberries and strawberries)
• 1 tablespoon of organic Wilelaiki honey
• One cup of ricotta cheese
• 2 Tablespoons of Island Spice honey

Directions

Cook the Crepes

1. Combine all of the ingredients in a blender. Blend on medium until smooth. Cover and chill overnight in the refrigerator.
2. Remove the batter from the refrigerator about an hour before frying. Stir before using. The batter should have the consistency of heavy cream.
3. Heat a 8 -9 inch non stick pan over medium heat. ( You may use a larger pan, but the quantity of crepes will be less ) Use a pastry brush to coat the bottom of the pan with a thin layer of melted butter. You will need none or very little butter for the remaining crepes.
4. Pour 1/4 cup of batter in the middle of the skillet, lift the pan and quickly swirl the batter around to distribute it evenly in the bottom of the pan. The pan should not be too hot, keep it on a medium heat. The batter will start to cook within a few seconds.
5. Cook for about one minute or until the edges turn a crispy golden brown and the middle bubbles. Run a non stick spatula around the rim of the crepe then flip it over carefully and cook for another 15-30 seconds , then slide it out onto a plate. If you are anything like me, the first couple of crepes are flubs, destined to be eaten by the pet dog. You will quickly get the hang of it.
6. Repeat the process , buttering the pan if needed, stirring the batter before pouring. The crepes can be stacked on top of each other and stored at room temperature for a few hours, or refrigerated for up to 4 days if well wrapped.
7. Serve the crepes warm. To rewarm the crepes, fold them and put them in a baking dish covered with foil. Heat them in a moderate oven until warm.

Make the Toppings

1. Preheat oven to 400F.
2. Place the berries on a parchment covered cookie sheet with rims. Drizzle with the honey.
3. Roast for 15 minutes . Cool to room temperature before serving.
4. While the berries roast in the oven, whip the ricotta and honey together with a whisk until smooth.

Assemble the Crepes

1. Place the warm crepe open on a plate. Smear with a thin layer of the honeyed ricotta. Fold the crepe in quarters or roll . Top with the warm berries. You may also top with a dollop of extra ricotta if desired. Bon Appetite!