Crêpe bag with baked pear

Ingredients for 6 servings:

• 125 g flour
• 15 g sugar
• 1 pinch of salt
• 1 tsp vanilla paste or
• 1 vanilla pod(s), the pulp or
• Vanilla extract or
• Vanilla sugar (bourbon vanilla sugar)
• 2 eggs
• 325 ml milk
• 100 ml cream
• possibly butter for frying
• 6 apples
• 2 bulb(s)
• 2 tbsp sultanas
• 2 tsp, heaped sugar
• 1 pinch of salt
• 1 tsp vanilla paste
• 1 stalk(s) cinnamon
• 1 tsp, heaped butter
• n. B. water
• 3 bulb(s)
• some butter
• Vanilla paste
• some water
• e.g. powdered sugar
• n. B. cinnamon – sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pancakes filled with apple-pear compote and pear from the oven

If vanilla paste is unavailable, you can also use vanilla pulp, vanilla extract, or bourbon vanilla sugar. I always start with the pear halves from the oven so they have time to cook while I make other preparations. Preheat the oven to 150°C. Peel, halve, and core the pears, or hollow them out a little to create a small hollow. Place a knob of butter in the hollow and a little vanilla paste. Place in ovenproof dishes. Add a little water to the dishes to prevent the pears from drying out in the oven. Cover with aluminum foil and place in the oven. Reduce the temperature to 100°C. Check on the pears occasionally and add a splash of water if the pears seem to be burning on the bottom. If 100°C isn’t enough (I’ve noticed that this varies depending on the oven), you can increase the temperature to 150°C halfway through. For the crêpe batter, put the flour, sugar, and salt in a bowl. Crack in the eggs and beat well with a whisk. Stir in the milk until a smooth batter forms. Gradually add the remaining milk and the cream. Leave the batter in a warm place while you prepare the compote. For the apple and pear compote, soak the sultanas in water. Peel and core the apples and pears, and cut into small pieces. Remove the sultanas from the water and squeeze the liquid out. Heat butter in a saucepan to approximately 150°C. Add the sultanas, apples, and pears, along with the sugar, vanilla paste, and a pinch of salt. Bring everything to a boil with a splash of water, stirring constantly. Add the cinnamon stick to the fruit. When the compote is bubbling nicely, reduce the heat to 100°C, cover the pan, and simmer gently. Stir occasionally and add a splash of water if necessary. Now bake the crêpes. Before baking, remove the aluminum foil from the pears so they get a nicer golden brown color. Stir the batter and add the vanilla paste. Heat the pan. I never use butter for frying; if you like, you can brush the pan with a little clarified butter. Add a little batter and swirl it around so the bottom is thinly covered. Cook for about 1 minute. As soon as small holes appear in the surface, turn them over and cook for another 30-40 seconds. Transfer them to a plate and be patient while you work the rest of the batter into crêpes. In my experience, the first one or two crêpes don’t turn out perfectly, so they disappear into my mouth for a taste test. When the crêpes are done, the compote and the pear halves should be done too. Fill the crêpes with compote, tie them into small parcels or bags with kitchen string, and place them on a plate, dusting them with powdered sugar if desired. Place the pear half on top. Using paper stencils, you can create a variety of cinnamon-sugar decorations on the plate. The cinnamon-sugar mixture perfectly complements the flavor of the baked pears.