For the Crepes:
1 cup flour
Pinch of salt
2 tablespoons melted butter
1 cup milk
Sift the flour and salt into a bowl.
Make a well in the center of the flour with a wooden spoon and drop the lightly beaten eggs.
Slowly pour half the milk into the flour, gradually working the flour into the milk with the spoon. When all of the flour is incorporated beat the mixture vigorously with a wooden spoon or whisk, until it is smooth.
Add the remaining milk, beating continuously to make a thin batter with the consistency of light cream. Allow this mixture to rest for a few minutes.
Heat a pan with a pat of butter and ladle the batter into the pan of the desired size crepe you want.
Carefully turn the crepe over when the batter has set and the crepe is slightly golden and finish cooking the other side.
For the Filling:
6 pears – peeled and quartered
½ cup of walnuts – chopped
1 cup of pitted dates - chopped
Dashes of nutmeg
Dashes of ground cloves
Dashes of ground cinnamon
1 tablespoon of brown sugar
Zest of ½ lemon
Juice of ½ lemon
1 tablespoon of sugar
1 lb. of cottage cheese
Place the cottage cheese in a food processor and process until smooth. This will become a ricotta like consistency.
Add to the cottage cheese the ground cloves, cinnamon, nutmeg and tablespoon of sugar; mix and set aside.
Place the dices pears in a bowl and add to this the chopped walnuts, chopped dates, lemon juice, lemon zest, brown sugar, cinnamon, nutmeg, ground cloves and mix.
To Build the Crepe:
Place the crepe on a platter and add a spoonful or two of the cottage cheese and a spoonful or two of the pear mixture and fold.
Top with a spoonful of the cottage cheese mixture and a spoonful of the pear mixture and drizzle with honey.
This is a wonderful breakfast, lunch or dinner.
Enjoy with Love,