Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Buckwheat crêpes with spinach and ricotta
Folded buckwheat crêpes with a warm spinach and ricotta filling.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the batter makes four crêpes in a 22 cm pan
- Confirm the batter consistency after 15 minutes' rest
- Photograph the folded crêpes
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 345 kcal
- per serving
- Protein
- 20 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk. Check the labels on packaged ingredients:
- buckwheat flour. Buckwheat is not a wheat, but buckwheat flour can be milled alongside wheat; check the label if you avoid gluten.
Cooking steps
Whisk the flour, eggs and milk in a bowl until smooth. Leave to rest for 15 minutes.
Meanwhile, put the spinach, still damp from washing, in a 22 cm non-stick frying pan over medium heat and stir for 1 to 2 minutes, until wilted. Tip it into a sieve, press out the liquid, chop it and stir it into the ricotta with the nutmeg.
Wipe the pan, put it back over medium heat and brush it with a little of the oil. Pour in a quarter of the batter and tilt the pan so it covers the base thinly. Cook for about 1 minute, until the edges lift and the top looks dry, then turn and cook for 30 seconds more.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Repeat with the rest of the batter and oil to make four crêpes, stacking them on a plate as they are done.
Spread a quarter of the filling over half of each crêpe, fold it over, then fold it in half again. Warm the crêpes in the pan for a minute on each side, until the filling is hot.
The useful detail
A rested batter spreads more evenly and is less likely to tear. The rest gives the flour time to absorb the milk, and the batter thickens slightly as it does. If it will not flow across the pan afterwards, whisk in a spoonful of water.
Make it work for you
One serving is Two filled crêpes. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Part-skim ricotta instead of whole-milk ricotta
A slightly firmer filling.
Per serving: about 5 kcal less, about 2 g more protein, about 1 g less fat.
Plain flour instead of buckwheat
Paler, softer, milder crêpes that are a little easier to turn.
Per serving: about 10 kcal more, about 1 g less protein, about 1 g less fat.
Allergens: Adds gluten.
Unsweetened soya milk in the batter
Works in the batter.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Allergens: Adds soya. The ricotta still contains milk.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lighter savoury breakfast or lunch. The eggs, milk and ricotta provide the protein, and buckwheat flour brings more fibre than plain flour would.
| Energy | 345 kcal |
|---|---|
| Protein | 20 g |
| Fat | 16 g |
| of which saturates | 7 g |
| Carbohydrate | 32 g |
| of which sugars | 5 g |
| Fibre | 4 g |
| Sodium | 230 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| buckwheat flour | 60 g | FDC 170687Buckwheat flour, whole-groat | 201 kcal | 7.6 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| milk | 155 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 77 kcal | 5.1 g |
| spinach | 120 g | FDC 168462Spinach, raw | 28 kcal | 3.4 g |
| ricotta | 120 g | FDC 170851Cheese, ricotta, whole milk | 180 kcal | 9.0 g |
| ground nutmeg | 0.5 g | FDC 171326Spices, nutmeg, ground | 2 kcal | 0.0 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 688 kcal | 39.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Refrigerate within 2 hours of cooking and eat within 3 to 4 days. Unfilled crêpes keep better than filled ones: stack them between baking paper and fill them just before eating.
- In the freezer
- Unfilled crêpes freeze well stacked between sheets of baking paper. Freezing keeps food safe indefinitely; the texture is best if they are eaten sooner.
- Reheating
- Reheat filled crêpes in a pan or microwave until the filling reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian