Crepes with Golden Pears & Herbed Ricotta

For the Crepes

• 1½ cups gluten-free all-purpose flour
• 2 cups milk
• 4 eggs
• 4 tablespoons butter, melted
• 1½ tablespoons granulated sugar
• ½ teaspoon salt
• Butter or oil for pan

For the Pears & Ricotta

• 3 tablespoons butter
• 3 Bartlett pears, cored and sliced into 1/8 inch thick slices
• 2 tablespoons sugar
• 1 cup ricotta cheese
• ¼ cup mascarpone cheese
• 2 tablespoons honey
• 1 tablespoon fresh thyme, very finely chopped
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

1. To make the crepes, combine gluten-free all-purpose flour, milk, eggs, butter, sugar and salt in a blender and puree until well combined. Refrigerate batter for 10 to 15 minutes before cooking.
2. In a 12-inch non-stick skillet, coat the bottom with butter or oil and heat over medium-low heat. Add in approximately ¼ cup of batter, just enough to coat the entire bottom of the pan. Swirl the batter around to evenly coat. Cook for 2 to 3 minutes until the bottom side of the crepe is golden. Using a spatula, flip the crepe and cook the other side for an additional 2 to 3 minutes. Set aside and repeat with remaining batter.
3. To make the pear filling, in skillet over medium heat, add butter and let melt. Add in pear slices and sprinkle sugar over the top of pears. Sautee pears for 5 to 7 minutes on each side until golden brown and caramelized. Remove from heat and set aside.
4. In a mixing bowl, combine ricotta cheese, mascarpone, honey, chopped thyme, lemon juice and lemon zest. Mix together well.
5. To assemble the crepes, spread tablespoon-sized portions of the ricotta mixture across one side of each crepe. Place 4 slices of pear in each crepe and fold before serving.