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Chocolate Crepes With Pears, Blackberries And A Port Sauce

Serves 6 for dessert

Level of difficulty: moderate


For Crepes
2 oz Semi-Sweet Chocolate
1 Cup Milk
1/2 Cup Light Cream
2 Tbsp Cocoa
1 Cup Flour
2 Eggs

For Filling
1 Lb Sliced Pears
1 Cup Blackberries
1/4 Cup Brown Sugar
3 Tbsp Port
1/2 Cup Crème Fraiche
For Sauce
6 Oz Semi-Sweet Chocolate
3/4 Cup Cream
3 Tbsp Port


Place the chocolate and milk in a pot. Heat until the chocolate has dissolved. Pour into a blender and add the cream, cocoa, flour and eggs. Process until smooth. Place into a bowl, chill for 1 hour. To make the filling, place the pears, blackberries, sugar and 3 Tbsp of water into a pot. Bring to a boil, simmer about 10 minutes. Stir in the port, simmer another 5 minutes. Remove from heat, and keep warm.

To make the crepes, heat a crepe pan with a little oil. Use enough butter to coat the bottom of the pan, swirl to cover. Cook until the crepe has set. Flip it over, then slide onto parchment paper. Continue until batter is used up.

For the sauce, combine chocolate and cream in a saucepan. Heat gently, stirring until smooth. Add the port and simmer for another 1-2 minutes.

To plate, divide the pear, blackberry mixture between the crepes, add a dollop of Crème Fraiche, then roll. Serve on a warm plate with a good splash of the port sauce and a chiffonade of fresh mint.

Chef’s Note: Port goes well with both the chocolate and fruit. It picks up the wine’s deep spicy fruit flavor.

This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.

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