Buckwheat Crêpes with Tomato Compote and Ricotta

Buckwheat Crêpes with Tomato Compote and Ricotta

Buckwheat Crêpes with Tomato Compote and Ricotta

By Food & Wine
40 minutes

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Details
  • Servings:   8
  • Calories:   205
  • Protein:   9g
  •  
  • Fiber:   2g
  • Sugar:   4g
  • Carb Total:   15g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   13g
  •  
  • Dish:   pancake
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Cuisine
  • eastern europe
Comments
Ingredients
  • 3/4 cup buckwheat flour
  • 2 large eggs, beaten
  • 1 1/3 cups milk
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 garlic cloves, thinly sliced
  • 1 pint mixed cherry tomatoes, halved
  • 1 teaspoon fresh thyme leaves
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 1 pound ricotta
Instructions

Buckwheat Crêpes with Tomato Compote and Ricotta serves 8 original recipe by Food & Wine.

View original preparation instructions

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