Courtesy of: Chef Ross Dilley
Crepe Ingredients
2 cups whole milk
1
tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs
Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese
Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder
Crepe Directions
In a blender, mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crepes, remove the batter from the refrigerator about an hour before frying to bring to room temperature. Stir it briskly; it should be
the consistency of heavy cream.
Heat an 8" to 9" skillet on the stove top. While waiting for skillet to heat, prepare the topping.
Topping Directions
Core 6 large Bosc pears and saute in 1/4 cup of melted butter over medium low heat. Add 3 tablespoons brown sugar and a pinch of nutmeg. Add water,
if needed, or a splash of Cointreau. Saute for 10 minutes. Set aside.
To Cook Crepes
Drop a tiny piece of butter or neutral oil in the hot skillet and wipe it around with a paper towel. Lift the pan and pour 1/4 cup of the batter in
the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn't be too hot or too cold. (The batter
should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crepes for you to get your rhythm.) After
about a minute, run a non-stick spatula around the underside of the rim of the crepe, then flip the crepe over -- you can use your finger to facilitate
the task. Let the crepe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining
batter, stirring the batter every so often as you go.
**If you don't eat all the crepes you cook (though very unlikely!), they freeze extremely well.
Assembling the Crepes
Slather crepes with Mackenzie Creamery Roasted Pumpkin Chevre at room temperature or spiced cream cheese. Top with sauteed Bosc pears. Sprinkle
with almond slivers and cocoa powder. Enjoy!
Yields 18-20 crepes.
