Pear-Havarti Crêpe Squares


  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls) 
  • 3/4 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup milk
  • 3 eggs
  • 2 tablespoons unsalted or salted butter, melted
  • Dash salt
  • 1 unpeeled medium pear, cored, thinly sliced 
  • 1/3 lb Havarti cheese (4 or 5 slices), torn into quarter-size pieces
  • 2 tablespoons powdered sugar
  • 1/2 cup seedless red raspberry jam


1 _ Heat oven to 400°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll crescent dough; press in bottom of pan, pressing perforations to seal. Bake about 8 minutes or until light golden brown.

2 _ In medium bowl, place flour, vanilla, milk, eggs, melted butter and salt. Using electric hand mixer, beat 20 to 30 seconds or until batter is smooth.

3 _ Top baked crescent layer with pear slices. Pour batter over top. Place cheese pieces on batter; press some pieces down to cover with batter and leave other pieces uncovered.

4 _ Bake 20 to 30 minutes longer or until top is light golden brown and edges are golden brown. Sprinkle with powdered sugar. Serve with jam.