- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 3 tablespoons melted butter, plus more for coating pan
- 2 tablespoons butter
- 1 sprig rosemary, plus 1 teaspoon chopped fresh leaves
- 1 Bartlett pear, peeled and thinly sliced, lengthwise
- 1 tablespoon brown sugar
- 2 tablespoons spreadable Swiss cheese
Coat a small nonstick pan with butter. Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Repeat with remaining batter.
Filling: Put a medium pan on the stove over medium-high heat. Melt butter with the sprig of rosemary. Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning. After the rosemary is fragrant, remove the sprig form the pan, and set aside. Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes. Remove the pan from the heat and set aside.
Spread the Swiss cheese generously on half of a crepe. Then pour some of the pear filling over the cheese. Fold the crepe in half, like a sandwich. Then fold again in quarters, to make a triangular shape. Repeat with remaining crepes and filling. Arrange the crepes on a platter, and garnish with the whole rosemary sprig. Serve hot. Cook's Note: This dish goes wonderfully with a side of creme fraiche.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.