Servings: Makes 2 filled crêpes; 2 as a snack or light lunch
I love putting sweet and salty flavors together, which is why I find these crêpes so delicious. Sautéing the pears makes them juicy and luscious, and the herbal notes from the fresh thyme keep things from becoming too sweet. For the Gouda, I don’t recommend using the really aged stuff (two years or more) here because it’s too hard and crystalline to melt properly. A good Gruyère or even blue cheese would also be very tasty.
This recipe is excerpted from Crepes: 50 Savory and Sweet Recipes.
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I'm always looking for new things to do with crepes. This was easy, unusual and delicious and I make it regularly.
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