Crepes Poire Belle Helene

Yield: 24 crepes.

Per crepe: Slightly warm 1 crepe. On half the crepe, arrange 4 pear slices, points toward center. Top with 3 dollops of whipped cream (approximately 1⁄4 cup). Fold other half of the crepe over the filling. Top with a final dollop (1 Tbsp.) whipped cream. Drizzle with 11⁄2 Tbsp. chocolate sauce.