Ingredients

Makes about 16 crepes

　　1 1/2 cups unbleached flour

　　1 1/4 cups milk

　　1 1/4 cups water

　　3 eggs

　　1 tablespoon unsalted butter, melted

　　1/2 teaspoon salt

　　1 cup white farmer’s cheese

　　1 cup sour cream

　　1 tablespoon sugar

　　1 teaspoon vanilla extract

　　Zest of 1 orange

　　4 d’Anjou pears, cored and thinly sliced

　　1 cup dark chocolate sauce (preferably Trader Joe’s brand)

　　1 cup sliced almonds, toasted

　　

Step 1

In a large bowl, whisk together the flour, milk, water, eggs, butter, and salt until free of lumps. Set aside.

　　

Step 2

In a separate bowl, combine the farmer’s cheese, sour cream, sugar, vanilla, and orange zest. Beat with a hand mixer or blend with a spatula until creamy.

　　

Step 3

Heat an 8-inch nonstick pan over medium heat (use a 10-inch pan if you want larger crepes). Pour enough of the batter into the center of the pan so that when you pick up the pan and swirl the batter it reaches the edges but is no thicker than 1/4 inch in the center.

　　

Step 4

As the edges begin to turn light golden brown, use a spatula to lift up the crepe at the edge to check the bottom. Once it is golden brown, flip the crepe. Continue to cook until the other side is equally golden brown, then transfer to a plate. Slather some of the cheese mixture on top, arrange a few pear slices on top, and fold the crepe in half, then in half again. Drizzle with the chocolate sauce and garnish with the almond slices before serving. Repeat to make 15 more crepes.

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