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.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.