There’s nothing like walking down a cold street holding a hot treat – especially if that treat is a crepe, and that crepe is filled with warm pears and caramel.
Crepes are sold as street food in many parts of the world, but they’re also easy to make at home. Even without a crepe pan, a shallow skillet and some clever wrist action will do you good. Make a dozen or so for your family brunch, and then let everyone get creative with the season’s different combinations of toppings and fillings. In the winter, I like to fill my crepe with pears sauteed in butter and cinnamon, topping it off with some homemade caramel sauce and a sprinkle of orange zest.
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Caramel and Pear Winter Crepes
- Total Time: 65 minutes
- Yield: About 10 crepes 1x
Description
These winter crepes are filled with warm, cinnamon-sautéed pears and topped with homemade caramel sauce and a hint of orange zest, making for a cozy and delicious treat.
Ingredients
- 1 cup (110 g) all-purpose flour
- 1 cup (237 ml) milk
- 1/2 cup (118 ml) lukewarm water
- 4 large eggs
- 1/4 cup (57 g) butter, melted
- 1/2 tsp (2 1/2 ml) salt
- 2 large not-quite-ripe pears, thinly sliced
- 2 tbsp butter
- 1/2 tsp ground cinnamon
- Homemade caramel sauce
- Orange zest, for garnish
Instructions
- In a blender or mixing bowl, combine the flour, milk, water, eggs, melted butter, and salt. Blend or whisk until the batter is very smooth. Cover the batter with plastic wrap and let it rest for at least 30 minutes.
- Heat a shallow skillet over medium heat. Lightly grease the pan with butter. Pour about 1/4 cup of batter into the pan, swirling it to spread evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another 30 seconds. Repeat with the remaining batter.
- In another pan, melt 2 tbsp of butter over medium heat. Add the sliced pears and sprinkle with cinnamon. Sauté for about 5-7 minutes until the pears are tender.
- To assemble, fill each crepe with sautéed pears, drizzle with caramel sauce, and sprinkle with orange zest. Serve warm.
Notes
- If you don’t have a crepe pan, a shallow skillet works well.
- For a twist, try adding a splash of vanilla extract to the batter.
- Store leftover crepes in the refrigerator for up to two days, reheating them in a skillet before serving.
- Experiment with different fillings and toppings to suit your taste.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 220
- Sugar: 10
- Sodium: 210
- Fat: 10
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
- Cholesterol: 95
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Frequently Asked Questions
Why does the recipe specify not-quite-ripe pears?
The pears are sautéed in 2 tbsp of butter with 1/2 tsp cinnamon for 5-7 minutes. A fully ripe pear would break down into mush during that time; a not-quite-ripe pear holds its shape and yields a slice that is tender but still has some texture when folded inside the warm crepe.
Why does the crepe batter need to rest for at least 30 minutes before cooking?
The resting period lets the flour fully hydrate and the gluten relax, which produces a thinner, more pliable crepe. Skipping the rest and cooking the batter immediately results in tougher, slightly thicker crepes that are harder to swirl in the pan and more likely to tear when flipping.
Can I make the crepes ahead of time and reheat them?
Yes — the notes say leftover crepes can be stored in the refrigerator for up to two days and reheated in a skillet before serving. The article also notes that a shallow skillet works fine without a dedicated crepe pan, so reheating at home requires no special equipment.
This sounds just right. I love your photo as well.
I simply adore crepes and this filling is to die for!
Gorgeous photos! This looks so delish. :)