Buckwheat Crepes with Honeyed Ricotta and Sautéed Plums

Buckwheat Crepes with Honeyed Ricotta and Sautéed Plums: A Simple Autumn Delight

Autumn has always been my favorite time of year. The crisp air, the vibrant colors of the leaves, and the abundance of fresh, seasonal fruits make it a truly magical time. And what better way to celebrate the season than with a delicious and easy recipe that perfectly embodies the flavors of fall? This buckwheat crepe recipe is exactly that – a warm, comforting, and utterly satisfying breakfast or brunch dish. It all started with my friend Keena and her overflowing plum tree. Every year, she blesses me with bags of these gorgeous plums, far more than I can possibly use in jams or pies. So, I decided to get creative.

Sautéed plums offer a unique twist to classic crepes. The sweetness of the plums perfectly complements the slightly nutty flavor of buckwheat flour. This recipe is incredibly versatile too. Feel free to substitute the plums for other seasonal fruits depending on what you have available. Stone fruits in summer or pears and cranberries during the winter would make for equally delicious variations. The heart of the recipe lies in the delicate balance of flavors and textures – the light and airy crepes, the creamy ricotta, and the juicy sautéed plums working in harmony to create a symphony of taste.

The Crepes: The batter is surprisingly simple to make; just whisk together the buckwheat and all-purpose flour, milk, buttermilk, eggs, butter and a touch of salt. The key is to let the batter rest for at least an hour. This allows the flour to fully hydrate, resulting in smoother, more tender crepes. I often make the batter the night before and refrigerate it, ensuring a hassle-free cooking experience the next morning.

The Plums: The sautéed plums are the star of this show. I prefer using oval-shaped Italian plums or prune plums because of their firm texture. They hold their shape beautifully when sautéed with a touch of coconut oil, vanilla, and honey. The subtle sweetness of the plums adds a delightful contrast to the savory buckwheat crepes.

The Ricotta: A dollop of honeyed ricotta provides a creamy, luxurious counterpoint to the other elements of the dish. The honey enhances the ricotta’s natural sweetness, creating a truly irresistible filling. But don't limit yourself! Experiment with different fillings like mascarpone cheese, chocolate hazelnut spread, or even a homemade jam.

Making It Your Own: This recipe is a blank canvas for your culinary creativity. Imagine the possibilities! In the summer months, swap the plums for juicy peaches or nectarines. During the winter, pears and cranberries add a warm, comforting touch. If you're feeling adventurous, try a savory version with spinach and feta cheese. Or if you're looking for a decadent treat, add a drizzle of chocolate sauce.

This recipe is more than just a breakfast; it's an experience. It's a celebration of the season, a testament to the bounty of nature, and a delicious way to start your day. And it's all made possible by a simple gesture of friendship and a tree overflowing with ripe plums.

Beyond the Recipe: This recipe represents far more than just a breakfast meal; it reflects a connection with nature, friendship, and resourceful creativity in the kitchen. The unexpected abundance of plums transforms into a delightful treat, a symbol of sharing, and a celebration of the simple joys of life. From simple ingredients to a culinary masterpiece, this recipe embodies the spirit of making the most of what life gives us, one delicious crepe at a time. This is not merely cooking; it is the art of transforming everyday moments into something memorable and delicious. It’s the essence of home-style cooking, made with love, and shared with friends. And that, my friends, is the taste of autumn at its finest.

Step-by-step

• To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together in a large bowl until very smooth. To save arm power, you can blend the ingredients in a blender instead. Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator.
• Rub a small dab of butter (1/2 tablespoon or so) onto the bottom of a 9- or 10-inch nonstick crepe pan or sauté pan over medium heat and wait until it melts completely. (Too much butter will make for a soggy crepe.) Pour 1/4 cup of the batter into the hot pan and tilt it in a circular motion to ensure the batter spreads out into an even layer. Cook over low heat until the edges start to pull away from the pan, about 2 minutes. Using a nonstick spatula, carefully flip and cook the other side until golden brown, about 1 minute. Lay the crepe on a large plate and repeat until youve gone through all of the batter (its okay to stack the crepes on the plate). If the crepe pan starts to get too dry, add another little dab of butter. I tend to cook these quickly while the plums are sautéeing and assemble them right then, but if youre chatting with friends and taking your time, keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble.
• To sauté the plums: In a medium saucepan over medium heat, melt the coconut oil. Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then add the plums. Sauté until juicy and warm, 2 to 3 minutes.
• To assemble: For each crepe, gently fold the crepe in fourths (fold in half, then in half again) and dollop 1 to 2 tablespoons of the Honeyed Ricotta and a few sautéed plums on top. Finish with a generous drizzle of honey.
• Make Ahead: You can cook the crepes and store them in the refrigerator, stacked between pieces of waxed or parchment paper, for up to 3 days. You can also freeze them for up to 3 months by allowing the crepes to cool completely, wrapping them well in plastic wrap, and placing them in an airtight container. To reheat, place them in a glass baking dish or a pie plate covered with aluminum foil. Heat in a 250°F oven until just warmed through.
• Make It Your Own:These crepes work in any season. Swap out the plums for stone fruit in the summer or pears and cranberries in the winter. For a more decadent brunch, Ive used mascarpone thinned with just a little Greek yogurt as a topping instead of the ricotta. Alternatively, try a spoonful of Dark Chocolate Hazelnut Spread or, for a jammy filling, try Apricot Cherry Compote or Strawberry Rhubarb Quick Jam. For a savory option, make wraps filled with the Greens and Grains Scramble.