PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Made with buckwheat flour, these crepes have a beautiful touch of earthiness and are stuffed with whipped, creamy ricotta, savory goat cheese and sweet strawberry preserves.
When I think of favorite childhood desserts, my mom’s chocolate pudding crepes immediately come to mind. Vanilla crepes filled with the silkiest chocolate pudding under a cloud of whipped cream- messy for sure, but truly scrumptious. She bought me my first crepe pan, and even now we almost weekly make some sort of crepes. Because crepes so fondly remind me of my own mother, I made these savory buckwheat crepes to celebrate Mother’s Day and hopefully bring some breakfast inspiration to your home as well.
Buckwheat flour adds a touch of earthiness to the crepes, which goes nicely with the whipped ricotta and goat cheese. Whipping the ricotta leaves behind any graininess as it becomes softer, creamier, and lighter. Use the freshest ricotta that you can find and you won’t regret it. The goat cheese adds a savory twist, along with some arugula to keep things bright and crisp. The finishing swipe of strawberry preserves is what makes this one noteworthy though- it gives just the right amount of fruity sweetness to make all of the other components shine. Bonne Maman has been a pantry staple in my kitchen for years, and I love them for their simple and natural ingredients. Their preserves use whole fruits, unlike jams which use crushed fruit, so there’s pieces of fruit in every jar. I always keep a jar in my pantry for toast, overnight oats, ice cream, and obviously, crepes. Right now they’ve paired up with Le Creuset for a big giveaway, click below for details to enter. 
For more recipe ideas, check out these fun toasts.
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Whipped Ricotta, Goat Cheese and Strawberry Buckwheat Crepes
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Delicate buckwheat crepes filled with creamy ricotta and goat cheese, topped with sweet strawberry preserves and a peppery arugula salad. A delightful brunch or breakfast treat.
Ingredients
- 1 cups (237 ml) whole wheat pastry flour
- 1/3 cup buckwheat flour
- pinch sea salt
- 2 large eggs
- 1 cups (296 ml) milk
- 1 tbsp unsalted butter
- 1 cups (237 ml) fresh whole milk ricotta
- 1/4 cup goat cheese
- Baby arugula
- Toasted sliced almonds
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp dijon mustard
- pinch salt and ground black pepper
BONNE MAMAN STRAWBERRY PRESERVES
Instructions
- Whisk together the flours and salt in a mixing bowl. Make a well in the center, crack in the eggs, and whisk in the milk, gradually incorporating the flour mixture. Add the butter and whisk until smooth. Let the batter rest for at least 30 minutes.
- Heat a crepe pan or small frying pan over medium heat. Melt ½ teaspoon butter and lightly grease the pan with a paper towel.
- Ladle about ¼ cup of batter into the center of the pan, swirl to coat the bottom, and cook until edges are golden, about 1 minute. Flip and cook for another 30 seconds. Repeat with remaining batter.
For the Whipped Ricotta Goat Cheese
- In a stand mixer with the whisk attachment (or using a whisk), whisk the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, for about 2-3 minutes.
For the Arugula Salad
- Whisk together oil, vinegar, Dijon mustard, salt, and pepper. Toss with arugula and sliced almonds.
For the Assembly
- Fold crepes into quarters. Serve with whipped ricotta and goat cheese, a tablespoon of strawberry preserves, and a handful of arugula salad.
Notes
- For a richer flavor, use whole milk ricotta and goat cheese.
- If you don’t have a stand mixer, vigorously whisk the ricotta and goat cheese by hand until light and fluffy.
- Leftover crepes can be stored in the refrigerator for up to 2 days; reheat gently in a pan before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 crepes
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What type of flour should I use for these crepes?
You should use buckwheat flour for these crepes, as it adds a unique earthiness that complements the filling.
How can I make the ricotta creamier for the filling?
Whipping the ricotta is key; it helps eliminate any graininess and creates a softer, creamier texture.
Can I substitute the goat cheese in this recipe?
While goat cheese adds a savory flavor, you can substitute it with cream cheese or feta for a different taste, but it may alter the overall flavor profile.
