How to Make It
In a small saucepan, combine the butter, milk, sugar and salt and warm over low heat until the butter melts; let cool slightly.
In a medium bowl, whisk the flours with the eggs and 1 tablespoon of peanut oil. Whisk in the milk mixture until smooth, then whisk in the beer. Strain the batter through a fine sieve. Cover and let stand at room temperature for at least 1 hour.
Preheat the oven to 375°. Heat a 6-inch crêpe pan or nonstick skillet over moderate heat. With a paper towel, rub the pan with peanut oil. Pour in 2 tablespoons of crêpe batter and quickly tilt the pan to distribute the batter evenly over the bottom. Pour any excess back into the bowl. Cook the crêpe until browned around the edge, about 1 minute. Flip the crêpe and cook the second side until lightly browned, about 30 seconds. Invert the crêpe onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have about 22 crêpes. Set aside 16 crêpes and refrigerate or freeze the rest.
In a bowl, blend the ricotta with the sugar. Lightly oil a large rimmed baking sheet. Lay a crêpe on a work surface and spoon 1 tablespoon of the ricotta filling in the center. Fold the crêpe in half and then in half again to form a triangle; press to flatten slightly. Transfer the filled crêpe to the baking sheet. Repeat with the remaining crêpes and filling. Bake for about 5 minutes, until the crêpes are crisp around the edges and the ricotta is warm.
Meanwhile, in a small saucepan, combine the honeys and bring to a simmer. Off the heat, whisk in the butter, 1 piece at a time. Place 2 crêpes on each serving plate, drizzle with sauce and serve.