Prune-and-almond-filled Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Desserts | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Pitted prunes |
| 1/2 | c | Water |
| 3 | T | Light brown sugar |
| 2 | T | Lemon juice |
| 1/2 | t | Ground cinnamon |
| 2 | T | Sliced toasted almonds |
| Sweet Buckwheat Crepes, see | ||
| Recipe), Recipe |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 165.2mg
Carbohydrates: 16.1g
Fiber: 2.1g
Sugar: <1g
Protein: <1g