Ingredients

• 150 g Buckwheat flour
• 50 g All-purpose wheat flour
• 2 Eggs
• 400 ml Whole milk
• 50 ml Water
• 20 g Melted butter
• 1 pinch Pinch of salt
• 200 g Fresh cheese (such as ricotta or light cream cheese)
• 60 ml Pure maple syrup
• 1 teaspoon Vanilla extract
• 200 g Blackcurrants (fresh or frozen)
• 1 tablespoon Lemon juice
• a few Fresh mint leaves (for garnish)
• a few Whole blackcurrants (for garnish)

Instructions

1. 1

   Prepare the crepe batter: In a large bowl, mix the buckwheat flour, all-purpose flour, and salt. Make a well in the center, crack in the eggs, and add the melted butter. Gradually incorporate the milk and water, whisking until a smooth, lump-free batter is obtained. Let it rest for at least 30 minutes.

2. 2

   Cook the crepes: Heat a lightly buttered crepe pan over medium heat. Pour a ladleful of batter and tilt the pan to spread it evenly. Cook for 1-2 minutes on each side until golden. Stack on a plate.

3. 3

   Prepare the maple cream cheese filling: In a bowl, mix the fresh cheese, maple syrup, and vanilla extract until smooth.

4. 4

   Prepare the blackcurrant coulis: In a small saucepan, combine the blackcurrants, 30 ml of maple syrup (or sugar to taste), and lemon juice. Simmer over low heat for 5-7 minutes, until the berries burst and the mixture thickens slightly. Strain through a sieve if a smoother texture is desired.

5. 5

   Assembly: Fill each crepe with the maple cream cheese, fold or roll it. Drizzle generously with blackcurrant coulis and garnish with mint leaves and a few fresh blackcurrants. Serve immediately.