1/2 cup/65 grams buckwheat flour
1/2 cup/60 grams unbleached all-purpose flour
1/2 teaspoon kosher salt
1 cup/240 milliliters milk
3/4 cup/180 milliliters buttermilk
2 tablespoons butter, melted, plus more for greasing the pan
2 large eggs
1 tablespoon coconut oil or butter
1/2 teaspoon pure vanilla extract
1 tablespoon honey
1 pound/450 grams Italian plums (6 to 7 plums), each sliced into 6 wedges
2 cups Honeyed Ricotta, recipe follows
Honey, for serving
15 ounces/425 grams part-skim ricotta
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/4 teaspoon grated lemon zest
The crepe batter needs to rest for at least an hour, so plan accordingly or make the batter and refrigerate it overnight. If you go that route, the crepes cook best when the batter is at room temperature, so let it sit out for at least 30 minutes before cooking them. 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, I've used mascarpone thinned with just a little Greek yogurt as a topping instead of the ricotta. 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 degree F oven until just warmed through.
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