Buckwheat Crepes With Pears And Crème Fraîche
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Lemon Juice (fresh)2 tbsps
Butter (1/4 stick, divided)Directions:
1
Toss pear cubes with 4 tablespoons brown sugar, lemon juice, and lemon peel
2
Preheat oven to 250°F
3
Melt 1/2 teaspoon butter in medium skillet over medium heat
4
Place 1 crepe in skillet and warm on 1 side
5
Using spatula, turn crepe over and cook until warm on second side, about 30 seconds
6
Sprinkle crepe with 1 teaspoon brown sugar, then fold crepe into quarters
7
Transfer folded crepe to baking sheet; keep warm in oven
8
Repeat warming, sugaring, and folding with remaining butter, crepes, and brown sugar
9
Transfer 2 crepes to each of 6 plates
10
Top crepes on each plate with 1 large spoonful of pear mixture and dollop with a tablespoon of crème fraîche or sour cream
11
Toss pear cubes with 4 tablespoons brown sugar, lemon juice, and lemon peel
12
Preheat oven to 250°F
13
Melt 1/2 teaspoon butter in medium skillet over medium heat
14
Place 1 crepe in skillet and warm on 1 side
15
Using spatula, turn crepe over and cook until warm on second side, about 30 seconds
16
Sprinkle crepe with 1 teaspoon brown sugar, then fold crepe into quarters
17
Transfer folded crepe to baking sheet; keep warm in oven
18
Repeat warming, sugaring, and folding with remaining butter, crepes, and brown sugar
19
Transfer 2 crepes to each of 6 plates
20
Top crepes on each plate with 1 large spoonful of pear mixture and dollop with a tablespoon of crème fraîche or sour cream
21
*Available at most supermarkets and at specialty foods stores
22
*Available at most supermarkets and at specialty foods stores