So last month I randomly picked up this recipe magazine I’d never seen before. And now? I.Am.OBSESSED. Fine Cooking is…AWESOME. So far I’ve made the beef stew and the pierogies and two nights ago I made a Lamb and Prune … Continue reading
My babies are snot monsters this morning. They caught their cousin’s cold and are feeling mighty miserable, poor little things. I thought I’d make them a hot breakfast instead of cold cereal, like normal. I quick whipped up some crepe batter and caramelized a leftover Pear and made them some pretty little crepes.
They did not eat them.
Actually, J ate half of one and a whole banana. R refused anything but my breakfast of Ricotta and fresh fruit. Truth be told, she refused the fruit too. *sigh*
Instead of eating my planned/normal breakfast, I ate their crepes.
Now, mind you, I loathe pears. It’s a texture thing. Blech and double blech. That being said, caramelized pears with a little sugar and cinnamon, wrapped in a fresh light crispy and delicious crepe?
Yum – and Yum.
Fresh Crepes with Caramelized Pears adapted from The Constable’s Larder
1 Tablespoon Sugar
1 teaspoon Cinnamon
1 teaspoon Butter
1 cup Cold Water
1 cup Cold Milk
1/2 teaspoon Salt
1 1/2 cup Flour
4 Tablespoons Butter, melted
1- Slice your pear fairly thinly. Melt 1 teaspoon butter in a small frying pan over medium to low heat. Add sliced pears. Sprinkle sugar and cinnamon over the top. Stir gently with a spatula. It’ll take about 3-5 minutes to soften the pears and let them get all delicious. Yes. I described pears as delicious. Just this once though. Don’t tell my husband. When pears are all soft and caramelized, remove them to a bowl to cool a bit. Wipe out the frying pan to use for the crepes.
2- In a large mixing bowl crack your eggs, then add in the milk and water. Whisk all together, then add the flour and melted butter. Stir well. Batter will be quite thin. Don’t worry, it’ll be fine.
3- You’re supposed to let the mix sit for **2 hours** in the fridge. I didn’t. I think it’ll be better if you do, but I didn’t today and they were still DELICIOUS.
4- I used a 2 Tablespoon measuring spoon because it had a pouring lip. A totally useless pouring lip, as I soon discovered. Use whatever you like to add about 2 Tablespoons of batter to your hot pan. I used the bottom of the spoon to smooth it out and then I swirled the pan a little too. It mostly worked out to be pretty looking crepes. Mostly. Just remember – you’ll throw away your first one. They’re always the tester and usually fail.
As I don’t have a crepe pan I used my non-stick pan. This also meant I didn’t have to grease the pan. I poured the batter straight into the hot pan and swirled away. That’s what you’re supposed to do, right? *shrugging shoulders*
5- After 1-2 minutes the edges of the crepe will start curling up and looking dry. This is when you flip it over and cook it another minute or so.
6- Flip onto a clean plate and either set it aside under a towel so you’ll be able to roll your crepes all at once, or you can roll them as you go. Actually, I used the Fold’Em method, not the rolled one. I took a crepe and added 1 teaspoon of caramelized pears across the bottom. I folded the crepe in half (pears were on the bottom half), and then in half again. so they looked like this:
7- I served them right away so everything was all nice and warm. How do you eat crepes? Could you eat them cold? Huh. Never thought of that….
I only made 7 crepes (the 4 in the picture, the one I threw away, the one I rolled and ate hot outta the pan – you know, to make sure they tasted good, and the one I gave to the babies straight away). The rest of the batter was moved to a jar and shoved into the fridge for tomorrow. Or maybe a savory dinner later in the week…. We’ll see.