By Executive Chef Benjamin Nadolny
Suggested Pairing: 2008 Blanc de Gris
|The harvest of pears at King Estate this year has been a chef’s dream. Pears are ripening in a cellar and have a gentle sweetness. When poached they become richer in flavor yet still juicy. The Blanc de Gris has tones of fresh pear which accentuates the poached pear flavor. The bubbles are wonderful at cleansing the palate between bites and bringing forward the creaminess of the ricotta. The toasted almonds were added to create a texture contrast and help bring out the toasted brioche undertones of the Blanc de Gris.
Whisk together flour and eggs. Gradually add milk and water. Add lemon zest and salt. Gently fold in melted butter.
Heat a flat pan or griddle. Ladle about 2 oz of crepe batter onto the griddle surface and allow to spread out on its own, tilt pan or griddle if necessary to help.
Cook until the bottom just starts to brown, then flip and cook the other side. Remove and set aside.
Remove the pears and reduce poaching liquid by half or more to create a sauce.
Filling and Plating
Fold together all filling ingredients except for 2 T of toasted almonds.
Scoop filling onto a crepe and roll crepe tightly. Set aside.
Heat the crepes in oven for approximately 8 minutes or until warm all the way through. Plate the crepes, top with almonds and pears. Drizzle with the pear sauce reduction or maple syrup and dust with a touch of cinnamon if desired. Enjoy!