- 4 pears, peeled, halved, cut into 1/2 -to 3/4-inch cubes (about 4 cups)
- 8 tablespoons (packed) golden brown sugar, divided
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 12 Basic Buckwheat Crepes
- Crème fraîche or sour cream
- Toss pear cubes with 4 tablespoons brown sugar, lemon juice, and lemon peel.
- Preheat oven to 250°F. Melt 1/2 teaspoon butter in medium skillet over medium heat. Place 1 crepe in skillet and warm on 1 side. Using spatula, turn crepe over and cook until warm on second side, about 30 seconds. Sprinkle crepe with 1 teaspoon brown sugar, then fold crepe into quarters. Transfer folded crepe to baking sheet; keep warm in oven. Repeat warming, sugaring, and folding with remaining butter, crepes, and brown sugar.
- Transfer 2 crepes to each of 6 plates. Top crepes on each plate with 1 large spoonful of pear mixture and dollop with a tablespoon of crème fraîche or sour cream.
- Available at most supermarkets and at specialty foods stores.