Walnut Crepes with Wild Blueberries and Pears

For crêpes: In a high speed blender, combine the eggs, flour, soy milk, salt, and melted butter. Blend until smooth. The batter should be the consistency of heavy cream. If it is too thick, add milk. Stir in the walnuts.

Heat an 8 to 10-inch non-stick pan or crêpe pan over medium heat and coat very lightly with non-stick spray. Pour about 3 tablespoons of the crêpe batter in the pan and swirl pan to coat the bottom evenly. Cook until golden then flip and cook the second side for one more minute. Set aside on a parchment-lined plate. Repeat with remaining crêpes, stacking them one on top of another, until batter is used.

For cream: In a medium bowl, combine the cream, agave nectar, orange zest, and lemon zest. Split the vanilla bean from top to bottom and use the back of a knife (or your thumb) to scrape the seeds from the vanilla bean into the bowl; whip to form medium peaks.

For sauce: In a medium saucepan, bring 2 cups of water to a boil over medium heat; add the agave and stir to dissolve. Lower the heat to a simmer; add the pears and poach until tender. Turn on the heat and add the wild blueberries. Set aside to cool.

To serve: Spread a thin layer of the soy cream mixture onto one quarter of a crêpe. Sprinkle with about a tablespoon of the toasted walnuts. Fold the crêpe in half and then in half again, creating a triangular shaped packet. Spoon the sauce over the crêpes. Garnish with walnut halves and serve immediately.