DESSERT CREPES: This is a good dessert to accompany a backyard BBQ dinner. It can be made before hand and put together easily after the meal.

CREPES WITH PEARS AND HAZELNUTS FILLING:

 

 

 

 

1 quantity of cooked crepes, see recipe

filling:

    2 cups cream cheese, softened                   

    2 tbsp. sugar

    2/3 cups candied peel, optional                  

    2 tsp. grated lemon zest

    2 tbsp. Frangelico liqueur                           

    1 large firm pear                 

    2/3 cup hazelnuts, toasted, skinned and chopped                                                      

2 tbsp. sifted icing sugar

1 tsp. ground cinnamon

 

 

 

Peel, core and cut pear into ½-inch dice. Beat cream cheese and sugar together until fluffy and smooth. Add hazelnut, lemon zest, candied peel if using, and liqueur; then mix all ingredients together. Gently fold in pear dice. Refrigerate filling until ready to use.

 

Put 2 tbsp. of the filling in the middle of each crepe. Fold two opposite sides into the middle, flatten the mixture slightly; and then fold in the other two sides to enclose the filling.

 

Line the barbeque grill with a double thickness of foil and spray it well with the oil spray. Preheat to high direct heat. Place filled crepes on the foil. Cook for 3-4 minutes on each side, or until they are golden and crisp, and the filling is warmed through.

 

Transfer crepes to heated serving platter. Combine sugar and cinnamon and sprinkle mixture over crepes to serve.