Fat Tuesday Pancakes (Crêpes) with Brown Sugar Pears & Chocolate

recipe courtesy of BC Tree Fruits

Crêpes:

1 cup (250 mL) all purpose flour

1/4 tsp. (1 mL) salt

3 eggs

1 1/4 cups (300 mL) milk

2 tbsp. (30 mL) unsalted butter, melted

Store bought chocolate sauce or syrup

Filling:

2 firm BC Tree Fruits pears, such as Anjou

2 tbsp. (30 mL) unsalted butter

2 tbsp. (30 mL) light brown sugar

Dash pear liqueur or brandy, optional

8 inch (20 cm) non-stick pan or crêpe pan over medium heat. Lightly spray with cooking oil. Pour a little less than

1/4 cup (50 mL) batter into the centre of the pan and tip pan to create about a

6 crêpe. Cook for about 1 minute or until bottom is pale golden. Flip crêpe in pan and cook for a few more seconds. Transfer to plate. If batter bubbles then pan is too hot. Repeat with remaining batter. Stack crêpes between sheets of waxed paper or parchment.

Filling preparation: Thinly slice unpeeled pears. Heat butter in a frying pan over medium heat. Add sliced pears and sprinkle with brown sugar. Saute over medium heat just until pears are almost soft and glazed, and sugar is melted, about 5 minutes. Add a splash of liqueur or brandy, if you wish. Remove from the heat.

To serve, spoon a little of the pear mixture down the centre of each crêpe. Fold in sides and serve with a drizzle of chocolate sauce over top. Serves 6.