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Honey Buckwheat Crepes with Citrus Compote

Warm, sweet crepes filled with creamy cheese and bitter marmalade.


Citrus Compote
2 Navel or Cara Cara Navel oranges, peeled, pith removed, separated into segments (discarding the membrane)
2 mandarins or tangerines, peeled, pith removed, separated into segments (discarding the membrane)
2 blood oranges, peeled, pith removed, separated into segments (discarding the membrane)
1 Tbsp. freshly squeezed Meyer lemon juice
1 cup all purpose flour (can substitute whole wheat or gluten-free flour)
1/3 cup buckwheat flour (or rice flour if gluten-free)
2 eggs
2 Tbsp. honey
4 Tbsp. freshly squeezed orange juice
Pinch salt
1 3/4 cup milk
2 Tbsp. unsalted butter
4 ounces mascarpone, whipped
2 ounces, chunky citrus marmalade or another marmalade, warmed
6 Tbsp. honey or maple syrup, heated until hot and liquid


Citrus Compote
Combine all citrus segments and juice, then set aside.
In a large bowl, combine the flour, eggs, honey, juice, and salt. Add the milk and mix until smooth. Brown the butter and whisk into the batter. Let the mixture rest for 2 hours.
Heat a saute pan (crepes are ideally made in a 10-11 inch saute pan) over medium heat. Spray with oil and reduce heat to medium-low. Measure about 2 ounces of batter per crepe and pour into the pan. Tilt the pan to evenly spread the batter over the surface of the pan until brown. Using a heat-resistant spatula, gently turn the crepe over to cook on the other side until lightly caramelized. Repeat the steps for each crepe, holding them in a warm oven.
Smear 1 to 2 teaspoons of the warmed marmalade on one side of the crepe. Fold the crepe in half, then again into a quarter.
To serve, place 2 crepes (slightly overlapping) on a warm plate. Add a dollop of 1 to 2 tablespoons whipped mascarpone. Drizzle with warm honey or maple syrup. Add a portion of the citrus compote and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.