Inspired by a recipe from the cookbook Two for Tonight by Chef Jacques E Haeringer, owner of restaurant L’Auberge Chez Francois in Great Falls, Virginia, this vegan version of his pear Roquefort crepes are dairy-free, replacing the Roquefort with vegan soy bleu cheese. Ideal for a leisure Sunday brunch or a romantic morning after, this vegan breakfast recipe is one worth savoring.

Pear Bleu Cheese Crepes

Serves 2

Ingredients:

• 1/2 cup raisins
• 2 tablespoons Hennessey Cognac
• 2 tablespoons vegan margarine
• 2 ripe Bosch or Anjou pears, peeled, halved, cored, diced
• 1/2 cup pure maple syrup
• Pinch of ground cinnamon
• 4 vegan crepes (Basic Vegan Crepes)
• 1/4 cup crumbled Sunergia Bleu Cheese
• Garnish: ground cinnamon or freshly grated nutmeg

Directions:

1. In a small bowl, combine raisins and Cognac and let macerate for 1 hour.
2. Melt margarine in a medium skillet over medium heat. Add pears, raisins (with Cognac), syrup, and cinnamon, and cook, stirring often until pears are tender.
3. Warm crepes in a small skillet and fill each with pear mixture and crumbled vegan cheese, folding each crepe and placing on a warm serving plate.
4. Garnish with an extra dash of ground cinnamon or grated nutmeg.

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