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1
Crepes: In a blender, add all of the ingredients and blend for 20 seconds.
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2
Refrigerate the crepe mixture for about 1 hour, but you can store the batter, refrigerated, for about 2 days.
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3
Coat a small nonstick pan with butter.
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4
Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly.
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5
Cook for 30 seconds and flip.
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6
Cook for another 10 seconds and remove to the cutting board.
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7
Lay them out flat so they can cool.
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8
Repeat with remaining batter.
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9
Filling: Put a medium pan on the stove over medium-high heat.
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10
Melt butter with the sprig of rosemary.
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Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning.
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12
After the rosemary is fragrant, remove the sprig form the pan, and set aside.
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13
Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes.
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14
Remove the pan from the heat and set aside.
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15
Spread the Swiss cheese generously on half of a crepe.
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16
Then pour some of the pear filling over the cheese.
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17
Fold the crepe in half, like a sandwich.
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18
Then fold again in quarters, to make a triangular shape.
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19
Repeat with remaining crepes and filling.
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20
Arrange the crepes on a platter, and garnish with the whole rosemary sprig.
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21
Serve hot.
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22
Cook's Note: This dish goes wonderfully with a side of creme fraiche.
