Pear and chocolate crepes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Quantity crepe mixture | |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Cocoa powder |
| 1½ | pounds | Pears; peeled, cored and roughly sliced |
| 6 | ounces | Pitted dates |
| ¾ | pint | Orange juice |
| 5 | ounces | Plain chocolate |
| 5 | fluid ounce | Carton single cream |
| 1 | tablespoon | Arrow root |
| Creme fraiche to serve | ||
Directions
A delicious hot chocolate and pear filling in pretty marble effect crepes Make the crepe mixture as before, adding the sugar with the flour. Sieve the cocoa into a bowl and gradually whisk in half the batter. Pour the two batters into two separate jugs, cover and rest 30 minutes.
Place the pears, dates and orange juice in a saucepan and bring them to the boil. Cover and simmer for 10 minutes or until the pears are tender.
Meanwhile, place he chocolate and ream in a bowl over a pan of simmering water until melted and smooth.
Blend the arrowroot into a smooth paste with 1 tbsp of water and stir into the pears to thicken the mixture slightly.
Cook the crepes as before, drizzling a little of each batter into the pan to create a marbled effect. Fill the crepes with the pear mixture and serve together with the chocolate sauce and creme fraiche.
Prime, March, 1995, p. 108
Posted to MM-Recipes Digest by Omaknits <Omaknits@...> on Mar 29, 1998