2 tablespoons butter, cubed
2 medium fresh pears, cored and thinly sliced
1/3 cup chopped walnuts
1 tablespoon honey
1 teaspoon minced fresh rosemary
1 tablespoon lemon juice
4 store-bought crepes (9 inches)
4 ounces Keystone Farms Cheese Havarti (1 cup)
4 ounces Keystone Farms Cheese Blue Cheese, crumbles (1 cup)
Fresh rosemary leaves
1 Melt butter in a large, nonstick skillet over medium heat. Add pears and walnuts; cook and stir for 3-5 minutes or until pears begin to soften. Add the honey, lemon juice and rosemary. Cook and stir for 3-4 minutes longer or until pears are tender. Transfer pear mixture to a bowl. Wipe out the pan.
2 Warm one crepe in the same pan over medium heat. Layer with a fourth of the havarti, pear mixture and blue cheese on half of the crepe. Fold crepe in half; cook for 2-3 minutes or until havarti is melted. Fold crepe in half again, forming a triangle. Transfer crepe to a serving platter; tent with aluminum foil. (Or cover and place in a warm oven.) Repeat step with remaining crepes and filling.
3 Drizzle crepes with honey. Garnish with rosemary.