Crepes with agave-ricotta cheese filling, topped with pears roasted in honey

OK, after my blog post yesterday on how to make crepes, I can’t wait to share one of my most favorite ways to serve them. So here it goes.  I want to warn you right away, this post has some of my worst photography, and the resulting crepes with ricotta cheese look much more appetizing in real life than on some of these photos. This easy dessert literally takes minutes to make (provided that you already made a stack of crepes in advance, like me, I always have them handy), and people would assume that you slaved over this for hours.   I’ve also been told after serving this that I must be quite proficient in French cuisine. Not really, I just like to keep my stash of crepes close by.

And again, most of the photos in this post do not do the justice to this crepe recipe, I just didn’t have the right light and didn’t have time to take a better looking photo.  In real life, this will look quite sophisticated on a plate, especially given its utter simplicity:

Makes 4 servings (4 crepes topped with pear mixture on top)

1) Heat ricotta cheese and agave nectar in a small skillet on medium-high and keep mixing it until the mixture becomes liquid and of even consistency. Remove from heat and let it cool. Once it cools a bit, the mixture would become more solid, which is what we want.

2) In a separate medium size pan, heat 2 tablespoons of butter on high heat. Add sliced pears to the butter, close the pan with the lid and let it cook on high for about 5 minutes. After 5 minutes, flip sliced pears on the other side, close the pan with the lid and let it cook on high for another 5 minutes. Remove from heat. Depending on how hot your stove gets, it might take you less or more time, the key is to brown the pears or even get a slightly “burned” effect. But don’t over-do it, and once pears have this “roasted” appearance. Once you removed the pan with pears from the heat, immediately add honey to the pears – adding honey will make pears sizzle and will caramelize them beautifully, off heat.

3) To serve: add 2 tablespoons of agave-ricotta cheese mixture on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. Pour hot mixture of honey, butter and pears on top. Ready to serve!

Photos to illustrate some of the steps:

Sliced pears

Sliced pears, “roasted” in butter in a small skillet on stove top, then add honey immediately for pears to sizzle and caramelize

Ricotta cheese with agave nectar

Agave-ricotta cheese mixture on top of crepe, then fold it half, then fold it again – to form a triangle

Crepe folded as a triangle with ricotta mixture filling, pears roasted in honey on top

More crepes recipes:

• Homemade vanilla crepes
• Apple cinnamon crepes, or apple pie – in a crepe!
• Crepes with ricotta cheese and blueberries
• How to make crepes in a regular frying pan, from scratch

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