Yield: 24 crepes.
- 24 crepes, 6 to 7 inches in diameter
- 96 pieces Pacific Northwest Canned Pear Slices (about 5 lb., drained weight)
- 2 qt. whipped cream, lightly sweetened
Per crepe: Slightly warm 1 crepe. On half the crepe, arrange 4 pear slices, points toward center. Top with 3 dollops of whipped cream (approximately 1⁄4 cup). Fold other half of the crepe over the filling. Top with a final dollop (1 Tbsp.) whipped cream. Drizzle with 11⁄2 Tbsp. chocolate sauce.
