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

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