Prune-And-Almond-Filled Crepes

Recipe Ingredients

1 1/2 cups	355ml	Pitted prunes
1/2 cup	118ml	Water
3 tablespoons	45ml	Light brown sugar
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Ground cinnamon
2 tablespoons	30ml	Sliced toasted almonds
		Sweet buckwheat crepes - (see recipe)

Recipe Instructions

1. In a medium saucepan place prunes and the water. Bring to a simmer over moderate heat, reduce heat to maintain a simmer, and cook until prunes are very soft (about 10 minutes). Puree prunes in a food processor or blender; mixture will be very thick.

2. Transfer prune puree to a medium bowl and stir in sugar, lemon juice, cinnamon, and almonds. Spread about 2 tablespoons filling on each warm crepe; fold in quarters; serve.

Makes 8 filled crepes.

Source:
the California Culinary Academy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.