Pear Crêpes With Chocolate

recipe
These creamy-filled crêpes with juicy pear and chocolate are great for dessert or for an extra-special brunch.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes
Other: 1 Hours

Ingredients

1 cup all-purpose flour
1 1/4 cups 1% low-fat milk
1 large egg
2 tablespoons sunflower oil
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1/4 cup light sour cream
2 tablespoons granulated sugar
1/4 teaspoon almond extract
3 ripe Bosc pears, peeled, cored, and sliced
3 tablespoons lemon juice
5 (1-ounce) bittersweet chocolate baking squares, chopped
1/3 cup light corn syrup
2 tablespoons 1% low-fat milk
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/3 cup sifted powdered sugar
1/4 cup ground almonds, toasted

Preparation

Whisk together first 4 ingredients in a small bowl until smooth. Cover and chill 1 hour.

Beat cream cheese at medium speed with an electric mixer until creamy. Add sour cream, 2 tablespoons sugar, and almond extract; beat until combined. Cover and chill.

Sprinkle pear slices with lemon juice; set aside.

Combine chocolate and next 3 ingredients in a small saucepan over medium heat. Cook, stirring constantly, 5 minutes or until chocolate is melted. Stir in vanilla; set aside.

Coat a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. Turn crêpe over, and cook 30 seconds. Place crêpe on a cloth towel to cool. Repeat procedure with remaining batter.

Spread 1 tablespoon cream cheese mixture over one-fourth of each crêpe; top with 3 or 4 pear slices. Fold crêpe in half, then in half again to form a triangular shape. Place filled crêpes on a lightly greased baking sheet; sprinkle evenly with powdered sugar. Bake at 400° for 6 minutes or until filling is melted.

To serve, divide crêpes among 6 plates; drizzle with chocolate sauce, and sprinkle with almonds.

Note:

Jenel Burkhardt, Harrison Township, Michigan,

Southern Living Cook-Off Cookbook

July 2004
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