Raspberry filled crepes with pear sorbet

I made these yesterday for dinner and it is a wonderful summer dessert. Unfortunately I am not a seasoned enough blogger yet to remember the imagery part, I forgot to take photos. Or rather, it was all gone before I remembered to do so. But it is simple enough for you to be able to imagine what it looked like, and next time (because for sure there will be a next time), I will add a nice photo.

Raspberry filled crepes with pear sorbet

For 8 servings

2/3 cup sugar
2/3 cup water
3 lbs of fresh pears or
2 cans (29 oz each) of pear halves, drained
1/4 cup fresh lemon juice
(2 tablespoons pear brandy - optional but recommended :)

8 crepes (a nice touch is to add some grated orange zest to the batter)
2 cups fresh raspberries

Creme fraiche, creme anglaise, Devon custard, or whipped creme

Early in the day or the day before:
If you use fresh pears, core them, arrange them in a circle on a plate and cook them in the microwave. When cool, remove the skins and mash them into a puree. If you use canned pears, puree them. Mix the lemon juice into the puree.

Now prepare the syrup by putting the sugar and the water in a saucepan and stir it over medium heat until the sugar dissolves completely. Just before the syrup reaches boiling point, remove the pan and let the syrup cool. (Fill the sink with some cold water and place the pan in it.) When both the pears and syrup are cold enough, mix them together and add the brandy. Pour this into a metal baking pan, cover and freeze. When the mixture is frozen solid, remove, break it into chunks and blend in the food processor (or blender) until smooth and fluffy. Pour this into an airtight plastic container and return it to the freezer.

Before the dinner test the raspberries for ripeness. If they are on the sour side, sprinkle a little sugar over them. Prepare crepes and keep them covered.

Assembly: Melt a little butter in the micro, brush the crepe with it on one side, place 1/4 cup raspberries in the centre and fold it together into a packet. Place it on the serving plate and place a nice round scoop of the pear sorbet on the side. Pour some of the creme nicely over and around it (you can further decorate the plate with a sprig of mint leaves and/or some thinly shredded orange zest) and serve.