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Ingredients

• Crepes:
• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1/2 cup 2% reduced-fat milk
• 1/2 cup water
• 1/2 cup egg substitute
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• Dash of salt
• 2 tablespoons melted butter
• Filling:
• 5 Bosc pears (about 2 1/2 pounds)
• 1 teaspoon butter
• 1/2 cup light brown sugar, divided
• Remaining ingredients:
• 1/2 cup pear nectar
• 1/2 cup riesling or other dry white wine
• 1 tablespoon cornstarch
• Powdered sugar (optional)
• 9 mint sprigs (optional)

Description

Make The Crepes In Advance, And Store In The Refrigerator Until Needed. If The First Crepe Doesn't Turn Out, Keep In Mind That Subsequent Crepes Usually Turn Out Perfectly Once The Pan Is Seasoned. Sugar In The Crepe Batter Helps The Crepes Brown. For Ste

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