| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Desserts | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Pitted prunes |
| 1/2 | c | Water |
| 3 | tb | Light brown sugar |
| 2 | tb | Lemon juice |
| 1/2 | ts | Ground cinnamon |
| 2 | tb | Sliced toasted almonds |
| Sweet Buckwheat Crepes (see | ||
| 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. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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