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Crepes Poire Belle Helene
September 26, 2007
1 Min Read
Yield: 24 crepes.
24 crepes, 6 to 7 inches in diameter
96 pieces Pacific Northwest Canned Pear Slices (about 5 lb., drained weight)
2 qt. whipped cream, lightly sweetened
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.
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