When Ben Cohen and Jerry Greenfield went looking for a loan to start their first ice cream store in Burlington, Vermont, the future fathers of Chunky Monkey and Cherry Garcia were told by a local banker that they'd need to serve something other than just ice cream to make it through the lean winter months. So they sold crepes stuffed with ice cream and doused with hot fudge sauce. "Talk about comfort food," says Cohen, who wasn't above snitching occasional leftovers as they came through the kitchen. "They were great—an amazing synergy of crepe, ice cream and sauce."
This recipe, which features luscious cooked pears in addition to ice cream, yields a few extra crepes. Cool and stack the leftovers, separating them with sheets of plastic wrap; then place them in a resealable plastic bag and freeze for later use. Or rewarm the crepes and serve with jam or maple syrup for breakfast the next morning.
