Hazelnut-buckwheat crepes with pear-ginger compote and creme fraiche
Alcoholic beverages
French cuisine
The earthy-nuttiness of the hazelnut-buckwheat crepe balances nicely with the sweetness of the pear-ginger compote; creme fraiche adds a rich, creamy tang. You could substitute whipped cream, marscapone cheese, or vanilla ice cream for the creme fraiche, for a sweeter dessert. Or, chevre would go well with it, too, for a dessert-meets-cheese-course dish. The hazelnut-buckwheat crepe recipe is adapted from the recipe for Pate A Crepes in "Mastering the Art of French Cooking" by Julia Child.
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