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Buckwheat Crepes with Tomato Salad, Ricotta and Bacon

Buckwheat Crepes with Ricotta, Tomatoes, and Bacon

Renée Robinson

This is so Delicious, I Repeated it Again a Few Nights Later.

Well, as promised, here’s one of the things I did with my homemade ricotta. I had just received a shipment of my favorite bacon – Hickory Smoked Country Bacon from Benton’s Country Ham. If you’ve never tried it, I highly recommend you do so. Several years ago I kept hearing different chef’s mention this bacon, so I had to try it and it made me a believer. It’s my favorite of any bacon I’ve ever tasted.

I had been wanting to make the big buckwheat crepes, known as galettes in France, ever since eating them when I was there and decided now was the time. After looking at a bunch of recipes I decided to make David Lebovitz’s recipe and they turned out perfectly. I whizzed the batter up in a blender and let it sit overnight.

Buckwheat Batter in Blender

The only thing I did differently was to make them larger. I used a 12 inch non-stick skillet for mine. I will include a link to his recipe. You can make them earlier in the day or even a day or two ahead of time and freeze them in the portions you will need for serving. They thaw very quickly at room temperature and taste just as good as they did the day they were made. 

After that it was simply a matter of making a tomato salad and frying up the bacon. I added minced shallot, pomegranate molasses, urfa biber, a tiny bit of Worcestershire sauce, olive oil, and salt and pepper to some sliced Campari tomatoes. 

I then spread a quarter cup of ricotta on the center of each crepe, topped it with freshly grated lemon zest and black pepper, added a scoop of the tomato salad, a few slices of bacon, and sprinkled parsley on everything. 

I don’t think this could have been more delicious. We liked it so much, I repeated it again a few nights later. It’s a BLT on steroids.

Buckwheat Crepes with Ricotta, Tomatoes, and Bacon

Recipe by Renée Robinson



Buckwheat Crepes Filled with Homemade Ricotta, Tomato Salad, and Crisp Bacon

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  • 6 Campari tomatoes, sliced into sixths

  • 1 medium shallot, minced

  • 1/2 teaspoon Morton’s kosher salt

  • 1 1/2 teaspoons pomegranate molasses

  • 1/2 teaspoon urfa biber

  • 3 drops Worcestershire sauce

  • 1 1/2 teaspoons extra virgin olive oil

  • 4 large buckwheat crepes, * See Notes for David Lebovitz’s recipe

  • 1/2 pound bacon, cut in half and cooked until crisp

  • 1 cup ricotta, *See Notes for the link to my recipe

  • 1 1/2 teaspoons freshly grated lemon zest

  • black pepper, freshly ground

  • 2 tablespoons flat leaf parsley, chopped


  • Combine the tomatoes and the next 6 ingredients in a medium sized bowl. Stir gently.
  • On the underside (unbrowned side) of each crepe, spread 1/4 cup ricotta in the center. Top with the lemon zest and plenty of freshly ground black pepper.
  • Using a slotted spoon, add a scoop of tomatoes to one end of the crepe. Place a few slices of bacon on the the other end of the crepe. Fold the sides over some of the filling. Scatter the parsley over everything and serve. Enjoy!


  • 12 inch non-stick skillet for cooking the crepes


2 Responses

  1. Awesome answers for my yet unposted question the last time I looked, regarding a French for a dear friend with picky eating habits. Here I can see the possibilities of a crepe that would fit fill both our needs and I think she might like the Savory one as well as a sweet one but if not I can have my Savory one well she eats jelly and powdered sugar. Nothing wrong with jelly and powdered sugar, just I can’t eat that much of it. Plus the thought of a buckwheat pancake with you ricotta is simply too enticing. I think this option of buckwheat crepes, with a few of Jacques pepin’s plain flour crepes would fill the bill, and I can have fun one afternoon making Crepes for the departure morning. Then each person can say what kind of crepe they want and what filling. I think this with one of your excellent salads would beautifully fill the bill with not too much specialized cooking on the day of departure. My phone does not like very many vegetables of any sort, but she will eat a salad with blue cheese dressing. So I am going to peruse your salads for things I think she would be able to eat. , like choices for composition, I could offer a salad bar instead of a composed salad . It’s not till the end of July, so I have time to choose.

    1. I hope you and your friend enjoy the crepes. Sounds like a good plan to me. Thank you, Janet!

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