Recipes Buckwheat Crêpes with Tomato Compote and Ricotta Be the first to rate & review! Stuffed with ricotta and served with a tomato compote alongside, these crêpes are a great gluten-free brunch dish. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on December 7, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 40 mins Yield: 8 crêpes 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 Directions In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes. Meanwhile, in a medium saucepan, heat the 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the tomatoes and cook, stirring occasionally, until they just begin to release their juices, about 4 minutes. Add the thyme and cook 2 minutes longer. Remove the saucepan from the heat. Season the compote with salt and stir in the vinegar. Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate. Repeat with the remaining batter, brushing the pan with oil as needed. Spoon 1/4 cup of ricotta into the center of each crêpe. Roll to form a cigar. Serve the crêpes on a platter alongside the tomato compote. Rate it Print