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Prune-And-Almond-Filled Crepes



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Prune-And-Almond-Filled Crepes

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

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)

Serves:

8 Servings

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