King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

Crepe
• 1 C all purpose flour, sifted
• 2 eggs
• 1 tsp lemon zest
• ½ C whole milk
• ½ C water
• ¼ tsp salt
• 2 T butter, melted

Poached Pears
• 3 pears, Bosc or Red Anjou, peeled
• 1 ½ C white wine
• ½ C sugar
• 1 T lemon juice
• 2 cinnamon sticks
• ½ vanilla bean

Filling
• 2 C ricotta, preferably whey ricotta
• ½ C + 2 T almonds, peeled, toasted and chopped
• ½ C poached pears, chilled and sliced
• 1 tsp lemon zest
• 1 T honey
• ½ tsp salt

Preparation

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.

Pears
Bring wine, sugar, lemon juice, cinnamon stick and vanilla bean to a simmer in a stainless sauce pot. Allow the sugar to dissolve fully. Add pears and simmer for 18-20 minutes or until done, turning pears over after 10 minutes if needed. Test for doneness by using a paring knife to gently pierce a pear, if the knife comes out clean with no resistance then the pears are done.

Remove the pears and reduce poaching liquid by half or more to create a sauce.

Filling and Plating
Heat oven to 375 degrees.

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!