Pumpkin Crepes With Gingered Pears And Spiced Mascarpone

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   For the crepes:

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   Combine all ingredients into a blender and process until well blended. Chill until ready to use. You can also do this the night before (many crepe recipes suggest chilling overnight anyway).

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   For the cream:

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   Combine ingredients in a small bowl and beat with an electric mixer on high speed for a minute or so until everything is combined. Don't mix it for too long or the cream will get too thick. Set aside.

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   For the filling:

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   Melt butter in a large skillet over medium heat. Add remaining ingredients for filling and cook, stirring occasionally for 2-3 minutes or until pears are heated through. Reduce heat to medium-low and let it simmer for 10-12 minutes until the crepes and cream are finished.

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   Start making the crepes by heating a small (I used an 8-inch) pan over medium-high heat. Partially unwrap a stick of butter and rub some on the skillet. Pour about 1/4 cup of batter into skillet and swirl batter around the pan until the entire surface is evenly coated. Cook for about 2 minutes, until top looks dry and edges begin to turn golden brown. Flip over and cook for another 30-45 seconds on the other side. Transfer to a plate. Repeat with remaining crepe batter. (To save time you can get two pans going or do the crepes the night before and reheat them.)

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   To assemble crepes, lay a crepe on a plate and using a slotted spoon, put a couple spoonfuls of pear chunks down the center. Fold the sides of the crepe to close and top with a dollop of cream and a drizzle of the sauce from the pear skillet. Top with a sprinkle of sliced almonds, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.