Walnut Crepes with Raspberries and Dried Figs

Ingredients

• 1/2 vanilla bean, split lengthwise
• 1 1/2 cups chopped dried Calimyrna figs
• 1 12-ounce package frozen sweetened raspberries (not packed in syrup), thawed, juice reserved
• 1 cup Muscat wine
• 1 cup water
• 1/4 cup (packed) dark brown sugar
• 2 tablespoons honey
• 2 teaspoons orange peel
• 1 cup (or more) whole milk
• 1 cup all purpose flour
• 3 large eggs
• 1/4 cup chopped walnuts
• 2 tablespoons sugar
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1 teaspoon grated orange peel
• 1/4 teaspoon salt
• Additional melted butter
• Additional sugar
• 1 8-ounce container crème fraîche*
• 2 tablespoons honey
• *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F.). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature

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