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Pumpkin Pasta with Spinach & Toasted Walnuts

Recipe by Marisa Moore

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Honey and Walnut Crêpes

Technically, today is when the Festive Season ends. Today is Candlemas or Chandeleur in France, where we celebrate it lighting candles all over the house and flipping crêpes with a coin in the hand (to ensure prosperity throughout the year!) And these sweet Honey and Walnut Crêpes are a simple but tasty afternoon treat! Bonne Chandeleur!

Ingredients (serves 2):

1/3 cup walnut halves

4 heaped teaspoons good pure, raw honey

2 Crêpes

In a small skillet over a high flame, toast walnuts until fragrant. Remove from the heat, let cool slightly, and chop roughly, saving two whole. Set aside.

Heat one of the Crêpes in a large skillet over medium-high heat. Spread two teaspoons of the honey over the hot Crêpe, and sprinkle with about halve of the chopped toasted walnuts. Fold Crêpe in four and serve onto a plate. Sprinkle with a little more chopped walnuts, a whole walnut, and drizzle with more honey.

Repeat with remaining Crêpe, honey and walnuts.

Serve Honey and Walnut Crêpes hot, with chilled Cider or Pine Needle Tea!