Folded around golden pears and warm from the skillet, crêpes wait for a silky sauce made with François Pralus’s Mélissa 45% Milk Chocolate Bar, a milk chocolate with real backbone, all honey and caramel, and a scatter of hazelnuts.
Serves 4 · 25 min
- Peel and slice 2 ripe pears and cook them in 1 tbsp butter with 1 tbsp sugar for 5 minutes, until golden.
- Melt the Mélissa 45% milk chocolate bar (3.5 oz / 100 g) with 1/3 cup (80 ml) heavy cream over low heat, stirring until smooth.
- Warm 8 crêpes in a skillet, fill each with a few pear slices and fold into quarters.
- Drizzle with the warm chocolate sauce and sprinkle with chopped roasted hazelnuts.
The star of this recipe: Mélissa 45% Milk Chocolate Bar, by François Pralus.
