Allergy-Friendly Belle Helene Pear Crepes

1. For poached pears, in a medium saucepan combine rosé, water, grenadine, sugar, zest, and lemon juice. Bring to a simmer over medium-low heat.

2. Peel pears and cut them in half vertically. Using a melon baller, scoop out seed pocket. Cut a shallow “V” down center of top part of cut side to remove stem, string, and bud end.

3. Place pear halves in saucepan with poaching liquid and rest a circle of parchment paper directly on top of pears. (The paper ensures the pears are submerged, so they take on color of the poaching liquid.) Bring to a gentle simmer and poach until tender Without stirring, about 15-20 minutes. When pears pierce easily with a fork, they are done. Turn off heat and let pears cool in the liquid. Refrigerate in liquid overnight to let pears absorb more color and flavor. Bring to room temperature before finishing recipe.

4. For the chocolate sauce, melt chocolate over a double boiler. Place hemp milk in microwave or heat on low in small saucepan, until just warm. Add milk to melted chocolate and whisk together for several minutes until smooth and glossy. Set aside at room temperature.

5. For the crepes, in a small bowl, whisk together the flaxseed meal and Water. Set aside while you, mise en place, or organize, remaining ingredients. Return to flaxseed mixture and whisk again. The consistency will be gelatinous.

6. Using a blender or food processor, add flaxseed mixture, rice milk, chickpea flour, potato starch, tapioca flour, salt, sugar, vanilla extract, and dairy-free margarine and blend until smooth. Cover batter and let it rest in the refrigerator for at least an hour. Meantime, pour chocolate sauce into a squirt bottle.

7. Heat a crepe pan, or 8-inch or 10-inch non-stick pan, over medium heat. Grease the pan With a small amount of dairy-free margarine. Lift pan off heat, and ladle 1/4 cup of batter into it. Tilt and swirl pan to evenly coat bottom with a thin layer of batter. Return pan to heat and cook until edges are dry and crepe’s underside is lightly golden, about 1 to 1 1/2 minutes. Gently slip edge of crepe and flip over. Allow to cool for another minute. Slide crepe onto a plate, cover with foil or parchment paper, and keep Warm while cooking remaining crepes. Each will be 6 inches in diameter.

8. To assemble dessert, place a crepe in center of a plate. Cut each pear half lengthwise into 6 slices. Fan 3 slices in middle at 12 o’clock and fan 3 more at o o’clock. Fold edges of pears to overlap in middle. Place a scoop of your favorite dairy-free ice cream in center. Use squirt bottle (or a spoon) to finish with a drizzle of chocolate sauce over the crepes.