| 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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