Vince and Joe's Gourmet Markets

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Buckwheat Crepes with Berry Compote

Serves: 2468

• Buckwheat flour
• All-purpose flour
• Granulated sugar
• Kosher salt
• Eggs
• Whole milk

• Butter melted
• Ricotta cheese
• Powdered sugar
• Orange zest
• Ground cinnamon
• Vince & Joe's berry compote

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Directions:
1. Sift together buckwheat flour, all purpose flour and salt into a large- bowl. Whisk together eggs, sugar, milk and incorporated into the flour. Then add melted butter and whisk until batter is smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes up to overnight.
2. Heat an 8-inch nonstick pan over a medium flame and coat with a non-stick spray. Hold the pan off the flame and ladle 1/4 cup of the batter. Quickly tilt the pan with a circular motion so that the batter coats the surface evenly. Return the pan to the heat and cook the first side for 1 minute, until the edges are brown and the center is dotted with air bubbles. Use a pair of tongs to flip the crepe onto the other side and cook for 15 seconds more. Stack finished crepes on a plate and keep warm in the oven.
 
For the filling
3. In a separate bowl cream together ricotta cheese, powdered sugar, cinnamon, & the orange zest.
 
Time to Eat
4. Fill each crepe with 2 tablespoons of ricotta filling in the center of the crepe. Fold 2 sides of each crepe up and turn over to form roll. Repeat with remaining crepes. Top each crepe with some homemade Vince & Joe's berry compote and if you would like serve it with a delicious scoop of homemade Dolce Gelato Ice Cream.
 

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