Buckwheat Crepes Filled With Pears, Prunes, Armagnac and Creme Fraiche | Oregonian Recipes
This combination of pears, prunes, honey and buckwheat crepes is a great dessert and a great day-starter, too; just omit the Armagnac if it's not Sunday.
Ingredients
- 2 tablespoons butter
- 2 tablespoons honey
- 6 prunes soaked in Armagnac (or cognac if Armagnac is not available), pitted and sliced into quarters
- 3 tablespoons Armagnac or juice from prunes soaked in Armagnac
- 2 russeted pears such as Taylor's Gold, quartered and cored
- 4 tablespoons creme fraiche
- 4 Buckwheat Crepes (see related recipe)
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