These creamy-filled crêpes with juicy pear and chocolate are great for dessert or for an extra-special brunch.
Oxmoor House JULY 2004
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.
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