Buckwheat Crepes with Caramelized Pears and Honey Ricotta

In a large bowl, whisk together 3/4 cup buckwheat flour, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.

In a separate bowl, beat 2 large eggs, then gradually add 1 cup milk, 1/4 cup water, and 2 tablespoons melted butter, whisking until smooth.

Slowly pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter. Let the batter rest for 20 minutes at room temperature.

While the batter rests, prepare the honey ricotta by combining 1 cup ricotta, 3 tablespoons honey, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract in a bowl. Mix well and refrigerate until ready to use.

Core and slice 3 pears into 1/4-inch thick slices (no need to peel if the skin is thin and smooth).

In a large skillet over medium heat, melt 2 tablespoons butter. Add the sliced pears and cook for 2 minutes.

Sprinkle 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg over the pears. Cook, stirring occasionally, for about 5-7 minutes until the pears are tender and caramelized. Remove from heat and set aside.

Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray.

Pour about 1/4 cup of the crepe batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.

Cook for about 2 minutes until the edges look dry and start to curl up slightly. Carefully flip the crepe using a thin spatula and cook for another 1 minute on the other side.

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes as you go. You should get about 8-10 crepes.

To serve, place a crepe on each plate. Spread about 2 tablespoons of honey ricotta on half of each crepe, top with caramelized pears, and fold the crepe in half and then in quarters.

Top each serving with additional caramelized pears, sprinkle with toasted walnuts, and drizzle with additional honey.