1 1/2 c Whole milk
1 c Plus 2 tablespoons all
-purpose flour
3 lg Eggs
2 ts Sugar
1/4 ts Salt
1 tb Unsalted butter; melted
Additional melted butter
Brown Sugar Pears
Vanilla ice cream
Fudge Sauce
Combine milk, flour, eggs, sugar and salt in blender. Blend until
smooth, occasionally scraping down sides of blender, about 2 minutes.
Add 1 tablespoon melted butter and blend 30 seconds. Cover and
refrigerate crepe batter in blender container at least 1 hour and up
to 4 hours. Reblend batter 15 seconds.
Heat nonstick skillet with 8-inch-diameter bottom over medium-high
heat. Brush with melted butter. Pour 1/4 cup batter into skillet,
tilting skillet quickly to coat bottom evenly. Cook until top of
crepe appears dry and bottom is golden, loosening edges of crepe with
spatula, about 45 seconds. Turn crepe over; cook until brown spots
appear on bottom, about 30 seconds. Transfer to plate. Top with
plastic wrap. Repeat with remaining batter, brushing skillet with
more butter as needed, layering cooked crepes between sheets of
plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe
on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears
side by side on one quarter of crepe, allowing pear slices to extend
slightly over edge of crepe. Fold crepe in half over pear slices.
Place 3 more pear slices on crepe above first 3 slices. Fold crepe in
half over pears, forming triangular shape. Repeat with 5 crepes and
pear slices. Brush crepes with some of cooking liquid from pears.
Broil crepes just until heated through and golden, watching closely to
avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any
remaining pear slices atop crepes. Spoon pear cooking liquid over.
Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce.
Serve, passing remaining sauce separately.
Makes 6 servings.
Yields
1 servings