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Buckwheat Crepes with Whipped Ricotta Goat Cheese and Strawberry Preserves
Prep Time 45 mins
Cooking Time 15 mins
Difficulty Intermediate


  • ⅔ cup whole wheat pastry flour
  • ⅓ cup buckwheat flour
  • pinch sea salt
  • 2 large eggs
  • 1¼ cup milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup fresh whole milk ricotta
  • ¼ cup goat cheese
  • Baby arugula
  • Toasted sliced almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon dijon mustard
  • pinch salt and ground black pepper
  • Bonne Maman Strawberry Preserves, for serving


Buckwheat Crepes

In a mixing bowl, whisk together the flours and salt. Make a well in the center and crack the eggs into the well. Whisk the milk into the eggs while gradually incorporating the flour mixture. Add the butter and continue to whisk until mixture is smooth and well combined. Allow batter to rest for at least 30 minutes.

Heat a crepe or small frying pan over medium heat. Melt ½ teaspoon butter and use a paper towel to lightly grease pan. Ladle about a ¼-cup of batter into the center of the pan. Lift and swirl the pan quickly so that the batter evenly covers the bottom of the pan. Cook until edges begin to turn golden, about 1 minute. Use a spatula to gently lift and flip the crepe to the other side and cook for another 30 seconds. Repeat with the remaining batter.

Whipped Ricotta Goat Cheese

In the bowl of a stand mixer with the whisk attachment (or use strong arms and a whisk), whisk together the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, about 2-3 minutes.

Arugula Salad

Whisk together oil, vinegar, dijon, salt, and pepper. Toss with arugula and sliced almonds.


Fold crepes into quarters and serve with a generous dollop of whipped ricotta and goat cheese. Swirl a generous tablespoon of strawberry preserves on top of the ricotta and serve alongside a handful of tossed arugula.

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