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1
Prepare and cook: 12 Buckwheat Crepes (opposite).
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2
Stack the crepes as they are cooked.
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3
Dont refrigerate them if you are using them within a few hours.
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4
Prepare: Poached kumquats (page 365).
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5
Prepare the tangerine butter.
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6
Remove, with a fine grater, the zest from: 1 tangerine.
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7
Cut the fruit in half and squeeze the juice into a measuring cup.
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8
In a small bowl mix together: 4 tablespoons (1/2 stick) butter, softened, 2 tablespoons sugar.
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9
Beat until soft and creamy and then, with a fork, stir in the zest and half of the tangerine juice.
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10
When mixed stir in: 2 tablespoons Grand Marnier or Cointreau.
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11
This will take a while, but keep stirring until the liquid is incorporated.
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12
If possible add a bit more of the tangerine juice.
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13
The butter will appear lumpy; this is not a problem.
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14
Remove a crepe from the stack and, with the pale side up, spread a spoonful of butter over half of the crepe.
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15
Fold the crepe in two over the butter, and then in half again to make a triangle.
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16
Repeat with the rest of the crepes.
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17
Lay them out in a buttered baking dish in slightly overlapping rows.
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18
If desired, sprinkle them lightly with more liqueur.
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19
Right before serving, bake the crepes in a preheated 350F oven for 5 to 8 minutes to warm through.
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20
While the crepes are heating in the oven, warm the poached kumquats.
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21
Serve the crepes hot from the oven and top each serving with a few spoonfuls of poached kumquats and their syrup.
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22
Serve the crepes with the segments of 3 tangerines, raw with their juice, instead of the poached kumquats.
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23
Instead of the tangerine, use an orange or a blood orange to make the butter.
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24
Use only 1 teaspoon of its zest and start with about one third of its juice.
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25
Serve with vanilla ice cream or tangerine sherbet.
