Page 29 - cookbook 2020

tasteofchesed #3 tasteofchesed #2

Pear Crepes Triple Chocolate Pecan Cookies

INGREDIENTS: INGREDIENTS:

Crepes: 4 small soft pears, peeled 8 oz. bittersweet chocolate 2/3 cup Dutch cocoa
1 cup flour 3 tbsp. brandy 2½ cups flour 1 tbsp. pure vanilla extract
4 eggs Filling: 1 tsp. baking soda 3 eggs
3 tbsp. margarine 8 pears peeled and sliced 1 cup margarine (8 oz.) ¾ cup chocolate chips
½ cup water ¼ stick margarine 2 cups firmly packed light ¾ cup pecan pieces (toasted)
½ cup pear flavored water 1 cup apple liquor brown sugar
1 tbsp. sugar 2 tbsp. apple sauce
PREPARATION:

PREPARATION: 1. Preheat oven to 350 degrees.
2. Melt bittersweet chocolate in a double boiler until soft. Set aside until barely warm.
Crepes - 1. Blend all ingredients except for the four pears and set aside overnight. 3. Combine flour, baking soda and salt in one bowl and set aside.
2. The next day, grate pears with fine grater, add brandy and mix well. 4. Cream the margarine and brown sugar and add the cocoa and vanilla extract.
3. Add to flour mixture and mix. 5. Add the eggs one at a time mixing in between.
4. Fry in a skillet with a little margarine until crepes are thinly cooked. 6. Add the flour mixture and then the cooled chocolate. Mix until all combined (about 20 seconds.)
Filling - 1. Stir fry pears for 2-3 minutes in margarine. 7. Add chocolate chips and pecans and fold in with a spatula.
2. Add remaining ingredients and let simmer until pears are softer but not very soft. 8. Line 2 baking sheets with parchment paper. With a small ice cream scooper, make even balls of batter.
3. Fill crepes with pear filling. 9 .Roll out each ball and then flatten between your palms gently.
4. You can pour some filling on top of the crepe and sprinkle with confection sugar to decorate. 10. Bake for 10 – 11 minutes. Let cookies cool for 5 min. before moving them. Cookies freeze well.
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