Buckwheat Crêpes with Tangerine Butter and Poached Kumquats

1. Prepare Kumquats

Poach kumquats in a pot until they are tender, then set them aside for later use.

2. Prepare Tangerine Zest and Juice

Grate the zest of a fresh tangerine finely and squeeze out the juice, then set these aside as well.

3. Make Tangerine Butter

In a bowl, beat together softened butter and sugar until the mixture is creamy and smooth. Gently stir in the tangerine zest, half of the tangerine juice, and Grand Marnier or Cointreau.

4. Prepare Crêpes for Baking

Spread the tangerine butter on one half of each crêpe, fold them into triangles, and place them in a baking dish. Optionally, sprinkle extra liqueur over the crêpes.

5. Bake Crêpes

Preheat the oven to 350°F and bake the crêpes for 5 to 8 minutes until they are warm and the butter is just beginning to melt.

6. Warm Poached Kumquats

While the crêpes are in the oven, warm the poached kumquats in a pot or pan over low heat.

7. Serve

Place the warm crêpes onto a serving plate, top them with the warmed poached kumquats and their syrup, and serve immediately.