breakfast

Ingredients

	4 item(s) pear(s), ripe, unpeeled
	1 serving(s) butter-flavor cooking spray
	1 Tbsp unpacked brown sugar
	2 1/2 tsp lemon zest
	2 Tbsp almonds, sliced
	2 tsp reduced-calorie margarine
	4 medium crepes, store-bought

Instructions

• Quarter pears lengthwise and remove cores. Slice each pear wedge horizontally into 1/4-inch thick slices.
  
  
• Heat a nonstick skillet coated with cooking spray over low heat; add pears and sauté until very tender, about 5 minutes. Add sugar, zest and almonds; sauté 2 minutes, remove from pan and set aside.
  
  
• Wipe skillet clean with a paper towel (make sure skillet has cooled before touching it) and place over medium heat. Melt 1/2 teaspoon of margarine in skillet; add 1 crêpe to skillet. Cook until crêpe is lightly browned around edges, about 30 seconds. Remove crêpe to a serving plate and spoon 1/4 of pear mixture down the width of crêpe; roll up and repeat with remaining ingredients. Yields 1 crêpe per serving.