Buckwheat Crepes with Honeyed Ricotta and Sauteed Plums

• In a blender, combine the buckwheat fl our, milk, eggs, salt, and melted butter or coconut oil. Blend until smooth. Let the batter rest for at least 30 minutes at room temperature. In a small bowl, mix the ricotta cheese with honey until well combined. Adjust the sweetness according to taste and set aside.
• Heat a tablespoon of coconut oil or butter in a skillet over medium heat. Add the sliced plums and sprinkle with a little ground cinnamon. Sauté until the plums are tender and caramelized, about 5-7 minutes. Remove from heat and keep warm.
• Heat a non-stick skillet or crepe pan over medium heat and lightly coat with butter or oil. Pour about ¼ cup of batter into the pan, tilting it to spread the batter thinly. Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for another minute on the other side. Repeat with the remaining batter.
• Spread a generous amount of the honeyed ricotta on half of each crepe, top with sautéed plums, then fold the crepe in half or roll it up. Repeat with the remaining crepes.
• Drizzle with additional honey and serve warm, inviting each bite to be a delightful mix of nutty, sweet, and tart flavors.

Tip:

• If the batter seems too thick, adjust by adding a little more milk until you reach a thin, pourable consistency. For an extra touch of luxury, sprinkle toasted almond slices or walnuts over the crepes before serving.