in Dessert Recipes

Crêpes with hot pears

updated

Spread the love

Ingredients for 4 servings:

  • 100 ml milk
  • 4 eggs
  • 3 tbsp flour
  • 1 pinch of salt
  • 1 shot of oil
  • 4 bulb(s)
  • 80 g sugar
  • 150 ml white wine
  • 1 shot of pear brandy
  • Cinnamon, whole
  • Star anise
  • Mint, for decoration

Instructions

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

Whisk the eggs with the milk. Add a pinch of salt and a dash of oil. Stir in the flour. Let the batter rest a little. In a pan with a little oil, cook the crêpes one after the other until golden brown. Peel, quarter, and core the pears, and halve them lengthwise once or twice more. Caramelize the sugar in a saucepan and deglaze with the wine. Add the pear slices and spices. Let it reduce slightly and add the pear brandy just before the end. Fold the crêpe twice, first one half over the other and then again to create a “quarter.” Arrange the pears on top and decorate. Tip: Serve with ice cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Prosecco – Zabaione on orange fillets

Semolina pudding with strawberries in balsamic vinegar