Pear Crêpes With Chocolate

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour


  • 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


  1. Whisk together first 4 ingredients in a small bowl until smooth. Cover and chill 1 hour.
  2. 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.
  3. Sprinkle pear slices with lemon juice; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, divide crêpes among 6 plates; drizzle with chocolate sauce, and sprinkle with almonds.
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