-
1
Combine milk, flour, eggs, sugar and salt in blender.
-
2
Blend until smooth, occasionally scraping down sides of blender, about 2 minutes.
-
3
Add 1 tablespoon melted butter and blend 30 seconds.
-
4
Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours.
-
5
Reblend batter 15 seconds.
-
6
Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat.
-
7
Brush with melted butter.
-
8
Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly.
-
9
Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds.
-
10
Turn crepe over; cook until brown spots appear on bottom, about 30 seconds.
-
11
Transfer to plate.
-
12
Top with plastic wrap.
-
13
Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap.
-
14
(Can be made 1 day ahead.
-
15
Cover with plastic; chill.)
-
16
Preheat broiler.
-
17
Brush baking sheet with melted butter.
-
18
Place 1 crepe on prepared baking sheet.
-
19
Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe.
-
20
Fold crepe in half over pear slices.
-
21
Place 3 more pear slices on crepe above first 3 slices.
-
22
Fold crepe in half over pears, forming triangular shape.
-
23
Repeat with 5 crepes and pear slices.
-
24
Brush crepes with some of cooking liquid from pears.
-
25
Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes.
-
26
Transfer to plates.
-
27
Arrange any remaining pear slices atop crepes.
-
28
Spoon pear cooking liquid over.
-
29
Place scoop of ice cream alongside.
-
30
Drizzle with warm Fudge Sauce.
-
31
Serve, passing remaining sauce separately.
