Gorgonzola and pear crepes with mulled wine

Preparation

• Reduce the red wine, spices, bay leaf and orange zest in a copper or stainless steel pan over low heat. When reduced to half add the salt and sugar, then mix 10 g. of corn flour with some water and pour into the wine reduction, let it simmer for a few minutes and then remove from heat.
• For the crepe’s topping, prepare the béchamel by melting the butter in a pan with the cubed pears, sauté for 2 minutes, and then add the flour and mix. Then, add 250 g of milk while constantly stirring till mixture has thickened. Remove from heat and add the Gorgonzola, then salt and pepper as needed. In the food processor mix the remaining corn flour, eggs and salt, and then slowly incorporate the rest of the milk, chopped mint and melted butter. Pour the dough mixture in a non-stick pan and twirl it around to form the crepe, let it brown, then flip it over to brown the other side.
• The mixture should yield 8 crepes. Fill the crepes with the pear and Gorgonzola mixture and roll them, then place 2 crepes in each “cocotte” and place in a preheated oven for 2 minutes. Before serving pour 2 tablespoon of sauce over the crepes. Garnish with slices of fried crepe and whipped cream.