Hazelnut-Buckwheat Crepes with Pear-Ginger Compote and Creme Fraiche

Course Desserts

Ingredients in this Recipe

1 cup cup white wine, such as Moscato (or a dry wine will work, too)
1 cup whole milk
1 vanilla bean, split lengthwise, beans scraped from pod
1 1.5 cups water (enough to cover pears in pan)
1.5 cups sifted all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup honey
1/4 cup sifted buckwheat flour
2 1 inch pieces fresh ginger, peeled
2 cups whole unsalted roasted hazelnuts, skins removed
2 3 strips lemon zest
2 3 strips orange zest
4 eggs
6 ounce container creme fraiche
8 pears, firm but ripe
Juice from one lemon
Juice from one orange

Recipe Preparation

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