Crepes with Fresh Pears
By: Lady Catherine ...
Published: Thursday, August 23, 2012 - 10:36am

Ingredients




For the Crepes:
1 cup flour
Pinch of salt
3 eggs
2 tablespoons melted butter
1 cup milk
For the Filling:
6 pears – peeled and quartered
½ cup of walnuts – chopped
1 cup of pitted dates - chopped
Dashes of nutmeg
Dashes of ground cloves
Dashes of ground cinnamon
1 tablespoon of brown sugar
Zest of ½ lemon
Juice of ½ lemon
1 tablespoon of sugar
1 lb. of cottage cheese

Preparation

1 For the Crepes: 2 Sift the flour and salt into a bowl. 3 Make a well in the center of the flour with a wooden spoon and drop the lightly beaten eggs. 4 Slowly pour half the milk into the flour, gradually working the flour into the milk with the spoon.  When all of the flour is incorporated beat the mixture vigorously with a wooden spoon or whisk, until it is smooth. 5 Add the remaining milk, beating continuously to make a thin batter with the consistency of light cream.  Allow this mixture to rest for a few minutes. 6 Heat a pan with a pat of butter and ladle the batter into the pan of the desired size crepe you want. 7 Carefully turn the crepe over when the batter has set and the crepe is slightly golden and finish cooking the other side. 8 For the Filling: 9 Place the cottage cheese in a food processor and process until smooth.  This will become a ricotta like consistency. 10 Add to the cottage cheese the ground cloves, cinnamon, nutmeg and tablespoon of sugar; mix and set aside. 11 Place the dices pears in a bowl and add to this the chopped walnuts, chopped dates, lemon juice, lemon zest, brown sugar, cinnamon, nutmeg, ground cloves and mix. 12 To Build the Crepe: 13 Place the crepe on a platter and add a spoonful or two of the cottage cheese and a spoonful or two of the pear mixture and fold. 14 Top with a spoonful of the cottage cheese mixture and a spoonful of the pear mixture and drizzle with honey.

About

This is a wonderful breakfast, lunch or dinner.
Enjoy with Love,
Catherine
xo