Pear A La Crepes Recipes

BROWN BUTTER PEAR CREPES

Steps:

• For the crepes, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a blender and let cool to room temperature. Add eggs, buttermilk, water, flour, sugar, salt, Frangelico, and vanilla; puree until mixture is smooth. Let batter rest in the refrigerator for 1 hour.
• Heat a small (8 or 9-inch) nonstick pan over medium heat; lightly coat with butter. Add a scant 1/4 cup batter and swirl to completely cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1 to 2 minutes); loosen edges with a rubber spatula, then with your fingertips, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed).
• For the filling, melt butter in a large skillet over medium heat; add pears, brown sugar, cinnamon, and nutmeg. Sauté until pears are tender and golden. Use a slotted spoon to remove pears from skillet to a bowl, reserving juices in skillet. For the glaze, add butter, maple syrup, brown sugar, and salt to skillet. Bring mixture to a boil over medium-high heat, stirring constantly; let boil for 2 minutes. Remove from heat and let glaze cool slightly.
• To serve, fill crepes with pears and drizzle with maple butter glaze; dust with powdered sugar. Unfilled crepes can be stacked and stored in a plastic bag in the refrigerator up to 3 days. Store extra glaze in the refrigerator up to a week; warm briefly before serving.

CREPES WITH PEAR FILLING

Steps:

• Mix the egg, the milk, the flour and stevia powder to a smooth batter and let it rest for about 10 minutes.
• Meanwhile, rinse pears, peel and cut into bite-sized pieces. Drizzle with the lemon juice. Slit the vanilla bean lengthwise and scrape out the marrow. Put the pears, the marrow, the pod and the wine in a pot. Put in 1-2 drops stevia and simmer for 5-10 minutes, until pears are tender. remove the vanilla pod, taste and sweeten as needed with stevia. Stir in the quark and the cinnamon. Beat the cream until stiff and fold in. Taste again and sweeten with stevia as needed.
• For the crepes, heat a little bit of oil in a crepe pan (or nonstick pan). Ladle in with a small amount of batter so that the batter is distributed thinly throughout the pan and cook until golden brown, about 2 minutes. Turn over and cook the other side 1-2 minutes. In this way, cook the whole batter to 8 crepes.
• Spread the crepes with quark cream and pear filling, roll up and serve.

PEAR A LA CREPES

Steps:

• CREPE DIRECTIONS.
• First start with the CREPE ingredients.
• Whisk eggs in a small bowl until well mixed.
• Add sugar and milk to eggs.
• Gradually add flour to mix until evenly combined.
• Melt butter in microwave and then pour gradually into crepe mixture.
• Make sure your pan is heated quite low on the stove top with the smallest bit of butter (1 tsp) or none (depending if its a non stick pan).
• Pour about 1/4 cup of your CREPE mix on the heated pan and swirl around the base until it covers the bottom as much as possible (should be thin layer).
• Once the top is not sticky or wet any more, remove with a spatula and onto a plate (do not need to flip over).
• PEAR FILLING.
• On a (low heated) pan put the butter on so it melts.
• Put in honey and sprinkle a bit of brown sugar and mix around with the butter.
• Place pears in pan and let it take in the flavours they just need to be heated, softened and glazed slighty (about 5 mins).
• Make sure to stir around every once in awhile.
• Sprinkle in almonds if you want too!
• Now the pears are ready for the crepes (you want this to be warm when you eat it!) Put a few slices in a crepe and roll it up.
• All you need now is some vanilla yogurt to drizzle on top!
• MMMMMMMMMMMMMMM!

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crerpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.
• To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise. If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place 1 crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make 11 more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve.
• Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate.

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve.
• Grease an 8-inch nonstick crepe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.

PEACH CREPES

Steps:

• In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.

PEAR CAKE

Steps:

• Stir together the flours, oats, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, beat the eggs. Gradually beat in the brown sugar until the mixture is thick. Beat in the melted butter or margarine and the vanilla. Beat flour mixture into the liquid mixture, and then stir in the grated pears. Turn the batter into a greased and floured tube pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until it tests done with a toothpick. Transfer cake to a rack to cool.

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.