Buckwheat Crepes with Ricotta and Lingonberries

Stir the ricotta, honey, vanilla extract, and a pinch of salt in a bowl until smooth and refrigerate until ready to use.

Mix the buckwheat flour, wheat flour, milk, eggs, melted butter, granulated sugar, and a pinch of salt well in a bowl and add 180 ml of water. Let the batter rest in the refrigerator for about 10 minutes.

Heat a pan and grease it with a little butter. Pour in a portion of the batter and swirl the pan to distribute it evenly. Fry the crepe over medium heat on both sides until golden brown. Repeat the process until all the batter is used.