Buckwheat Crêpes with Honey Whipped Ricotta and Roasted Berries

Filled with smooth tangy ricotta and topped with luscious berries, these gluten-free crêpes will keep you nice and full for longer.


  • 1 cup buckwheat flour, sifted
  • 1 tsp Bioglan Organic Maca Powder
  • 1 cup milk (cow, almond, or coconut)
  • 1 tbs coconut oil, melted plus extra for cooking
  • 1 tbs honey
  • 1 egg, lightly beaten
  • Pinch of salt

Roasted Berries

  • 2 cups mixed berries
  • 1 tbs honey

Whipped Ricotta

  • 200g ricotta cheese
  • 1-2 tbs honey
  • 1 tbs lemon juice plus 1-2 tsp zest


Step 1.
For the crêpes, whisk all ingredients in a large bowl until a batter forms. Let stand at room temperature for 30 minutes.

Step 2.
To make the berries, preheat oven to 180C. Combine all ingredients in an oven proof dish and bake for 15-20 minutes until the berries start to breakdown. Remove from the oven and set side to cool.

Step 3.
For the ricotta, combine ricotta, honey and lemon juice in a food processor and blend until smooth, tasting for sweetness. Stir through the lemon zest. Set aside in the fridge.

Step 4.
To cook the crêpes, heat coconut oil in a non-stick pan; pour in enough batter to almost cover the base of the pan, swirl the pan so that the batter is even. When bubbles appear on the surface, flip the crêpe and cook on the other side. Repeat with remaining mixture.

Step 5.
To serve, spread the ricotta mix over one side of the crêpe, top with the berries and roll up to enclose the filling. Repeat with remaining crêpes.

Serves 4