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5.0 from 6 votes

Buckwheat crepes with ricotta and peach thyme confiture

Nutty buckwheat crepes get topped with airy ricotta and flavourful thyme peach confiture, for a brunch worthy of any 5-star restaurant - without the bill.

Cook Time
mins
Total Time
15 mins
Servings: 4 -5
Course: Breakfast

Ingredients

For thyme peach confiture:
  • 1 can California cling peaches sliced
  • 10 strands of thyme
  • 5 TBs butter
For buckwheat crepes:
  • 3 large eggs
  • 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
  • 1 Tbsp. canola oil
  • 1 Tbsp. sugar more for sweet crepes
  • a pinch of salt
  • 1-2 cups buckwheat flour as needed
  • butter as needed
  • ricotta 1 small container

Instructions

    Cup of Yum
  1. Start by making the thyme peach confiture. Preheat pan to medium-high heat; add 2 TBs butter. Drain peaches from juice, reserving the juice for later. When butter has softened, add peaches. Let cook for 5 minutes, until they get a bit of a sear. Add thyme and peach juice, and let cook for an additional 5 minutes, until it reduces a bit. Add butter. Stir until butter has completely softened, and cook for an additional 2 minutes. Remove from heat, and remove all thyme strands from the confiture.
  2. While thyme peach confiture is cooking, make buckwheat crepes. In a large bowl, whisk eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding buckwheat flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
  3. Place just a touch of butter at the bottom of a large plate. Set aside.
  4. Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil! Add a dab of butter, and pour in a ⅓ cup of the the batter, tilting the pan to spread it thinly and evenly. When the edges of the crepes curl and bubbles appear, use a thin spatula to flip it (this should be easy - otherwise, your batter is too runny or your pan not hot enough). Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked crepe with a touch of butter.
  5. (Please note that the first crepe rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
  6. When the buckwheat crepes are ready, serve them to the table with ricotta and thyme peach confiture. To eat, put a tablespoon of ricotta in the middle of a crepe, top it with confiture, and seal all the edges.