Cocoa Crepes with White Chocolate Pear Chardonnay Sauce

By: Mary Bilyeu - Ann Arbor, MI

Ingredients:

1 Cup Unbleached Flour
2 Tablespoons Cocoa
2 Tablespoons Sugar
2 Large Eggs
1 Cup Half- and Half
1 Tablespoon Sweet Butter, for brushing pan
1/3 Cup A Perfect Pear – Pear Fig Jam
1/3 Cup A Perfect Pear – Cinnamon Pear Jelly
8 Tablespoons A Perfect Pear White Chocolate Pear Chardonnay Sauce

Directions: 

Whisk together the flour, cocoa, sugar, eggs and half-and-half in a medium bowl; let sit one minute.  Heat a 7” sauté pan over medium-high heat, and brush it with a bit of the butter.  Pour batter by the ¼ cupful, swirling batter around to coat pan, and cook just until set and edges are starting to turn golden.  Flip crepe, and cook for a few more seconds on the other side.  Remove crepe from the pan, and set it onto countertop to cool.  Repeat until you have 8 crepes, setting them onto the countertop rather than piling them up.  (This will make 9 crepes, because the first one is usually a throwaway, or a “nibbler!”)

Combine the A Perfect Pear – Pear Fig Jam and A Perfect Pear – Cinnamon Pear Jelly in a small bowl; divide mixture among the crepes, and swirl it around on each crepe.  Roll each crepe into a cylinder, and place 2 onto each of 4 dessert plates.  Drizzle 2 tablespoons of A Perfect Pear White Chocolate Pear Chardonnay Sauce over each plate, and serve crepes immediately.

Yield:  4 Servings

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